Vegan Pad Thai

Soak the [rice noodles] according to package directions or cook until 'al dente'. Drain and set aside, optionally tossing with a little oil to prevent sticking.

Cut the zucchini (1) and carrots (2) into noodles using a spiralizer, or slice thinly with a knife. Finely slice the bell pepper (1 red).

Drain the [firm tofu] well, wrap in kitchen paper, and squeeze out excess liquid. Cut the [firm tofu] into cubes and marinate with turmeric (0.5 tsp).

Heat peanut oil (2.5 tbsp) in a large skillet or wok. Sauté the scallions (0.5 bunch), garlic cloves (3.5 clove), and ginger (1 piece) (optional) until fragrant. Transfer to a plate and set aside.

Add another tablespoon of [peanut oil] to the same pan and fry the [firm tofu] cubes from all sides until crispy. Remove and set aside.

Fry the mushrooms (10.5 oz) for 3-4 minutes. Add the crispy [firm tofu], deglaze with soy sauce (2.5 tbsp), and stir until well combined and browned. Start 3m timer

Add the prepared [zucchini], [carrots], and [red bell pepper] to the pan and sauté until slightly softened but still crisp.

In a separate bowl, mix all ingredients for the peanut sauce: creamy peanut butter (0.25 cup), coconut milk (0.25 cup), soy sauce (0.25 cup), agave syrup (1.5 tbsp), a squeeze of [fresh lime juice] (optional), and a bit of [water] if needed (heat peanut butter over a water bath to make mixing easier).

Add the cooked [rice noodles], reserved [scallions] and [garlic cloves], chili flakes (1 tsp), and the [peanut sauce] to the skillet. Toss to combine and heat through for about 2-3 minutes, stirring occasionally. Start 3m timer

Garnish your Pad Thai with fresh [fresh coriander], roasted peanuts (0.5 cup), and [sesame] seeds. Serve with fresh limes, if desired.

Enjoy!