Vegan pad kee mao | Nourish plant-based living

Ingredients

• Serves 2
• True
• 200g flat rice noodles
• False
• 150g firm tofu, cut into batons
• 2 garlic cloves, finely sliced
• 1 long red chilli, sliced diagonally
• 2 cups vegetables of choice (we used bok choy, Chinese cabbage, and snow peas)
• 1 tbsp water
• ½ cup Thai basil leaves, to taste
• 1 lime, cut in wedges
• Chilli flakes, to taste
• sauce
• 3 tbsp vegan fish sauce, plus more to taste (see tip)
• 1½ tbsp vegan oyster sauce
• 1½ tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar