Pad thai with mince and tofu | Nourish plant-based living

Ingredients

• 2 carrots, julienned
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• 1 cup purple cabbage, finely sliced
• 1 cup bean sprouts
• 200g packet of rice noodles
• 200g tofu, diced
• 2 tbsp vegetable oil
• 500g packet of The Alternative Meat Co. Mince
• PAD THAI SAUCE
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• 3 tbsp tamarind paste
• 6 tbsp brown sugar
• 4 tsp vegan fish sauce (see tip)
• 3 tbs vegan oyster sauce (see tip)
• 1 tsp toasted sesame oil (optional)
• ½ tsp sriracha (optional)
• TO SERVE
• ¼ cup spring onions, thinly sliced
• ¼ cup red chilli, thinly sliced (optional)
• Coriander, roughly chopped (optional)
• ¼ cup peanuts, roughly chopped
• 2 Limes, cut in wedges