Best Vegan Pad Thai

Ingredients

NOODLES/VEGGIES:

• 8 ounces pad thai noodles
• 1 red bell pepper
• 2 carrots
• 1/2-1 cup bean sprouts
• 3 green onions, chopped
• 3 cloves garlic
• 2 tbsp oil I used olive

TOFU:

• ½ block extra firm tofu
• ¼ tsp garlic powder
• ¼ tsp turmeric
• ½ tsp salt

SAUCE:

• 3 tbsp low sodium soy sauce/tamari
• 2 tbsp light brown sugar
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 2 tsp toasted sesame oil
• 1 tbsp hot sauce more or less to taste
• 2 tbsp creamy peanut butter low or no salt

Instructions

Make the Noodles/Veggies:

1. Bring a large pot of water to a boil and cook the noodles according to package instructions.
2. Shred or julienne the carrot, thinly slice the bell pepper and add to a saute pan with the oil. Add in the white parts of the chopped green onions, the bean sprouts and garlic.
3. Saute for about 5-7 minutes or until the bell pepper has softened and the garlic is slightly golden brown.
4. Transfer to a bowl, we’ll reuse that pan for the tofu.

Make the Tofu:

1. Remove the tofu from the package and cut it in half. Take the half you’re using and wrap in a towel and lightly pat to remove excess moisture.
2. Use your hands to crumple into the pan, or mash with a fork until you get a scrambled egg consistency.
3. Add in the oil and spices and saute for 5 minutes.

Make the Sauce:

• Whisk together all sauce ingredients until smooth. Taste and adjust flavors as desired.

Put it all together:

1. Combine the cooked noodles, veggies and sauce and toss/stir until well combined.
2. Fold in the tofu scramble.
3. Serve with the remaining chopped green onions, crushed peanuts and cilantro if desired.