Name: Vegan Pad Thai
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12.5 oz rice noodles (350g, or gluten-free rice noodles); 1 null zucchini (spiralized into noodles); 2 null carrots (spiralized into noodles); 1 null red bell pepper (finely sliced); 0.5 bunch scallions (sliced, or 1 onion); 3.5 clove garlic cloves (minced); 1 piece ginger (optional); 10.5 oz mushrooms (300g, sliced); 7 oz firm tofu (200g, cut into cubes); 0.5 tsp turmeric (optional); 2.5 tbsp soy sauce (or tamari sauce); 2.5 tbsp peanut oil (or other oil); 1 tsp chili flakes (or to taste); 0.25 cup creamy peanut butter (60ml); 0.25 cup coconut milk (60ml, or other non-dairy milk); 0.25 cup soy sauce (or Tamari, 60ml); 1.5 tbsp agave syrup (or other sweetener); null null fresh lime juice (optional); null null water (only if needed); 0.5 cup roasted peanuts (crushed); null null fresh coriander (to garnish); null null sesame (to sprinkle)

Instructions

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1

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.
2

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).
3

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).
4

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.
5

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.
6

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.
7

Add the prepared [zucchini], [carrots], and [red bell pepper] to the pan and sauté until slightly softened but still crisp.
8

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).
9

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.
10

Garnish your Pad Thai with fresh [fresh coriander], roasted peanuts (0.5 cup), and [sesame] seeds. Serve with fresh limes, if desired.
11

Enjoy!