Vegan Pad Thai with Veggie Noodles & Tofu

biancazapatka.com

Randy Kepple

subheading: Pad Thai:

12,5 oz noodles of choice 350g, or gluten-free rice noodles

1 zucchini spiralized into noodles

2 carrots spiralized into noodles

1 red bell pepper finely sliced

½ bunch of scallion sliced, or 1 onion

3 to 4 garlic cloves minced

10,5 oz mushrooms 300g, sliced

7 oz firm tofu 200g, cut into cubes

½ tsp turmeric optional

2 to 3 tbsp soy sauce or tamari sauce

2 tbsp of peanut oil or other oil

1 tsp chili flakes or to taste

subheading: Peanut sauce:

¼ cup creamy peanut butter 60ml

¼ cup coconut milk 60ml, or other non-dairy milk

¼ cup soy sauce or Tamari, 60ml

1 to 2 tbsp agave syrup or other sweetener

squeeze of fresh lime juice optional

a bit of water only if needed

subheading: To serve (optional):

½ cup roasted peanuts crushed

fresh coriander to garnish

sesame to sprinkle

Directions at biancazapatka.com

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