Easy Vegan Pad Thai – PlantPure Nation

Ingredients

• 8 ounces Pad Thai rice noodles (or flat brown rice noodles)
• 1 onion, medium diced
• 8 ounces extra-firm tofu, drained and crumbled
• 1/4 teaspoon ground turmeric
• sea salt to taste
• 2 garlic cloves, peeled
• 1 teaspoon grated fresh ginger
• ¼ cup water
• 3 tablespoons low-sodium tamari
• 2 tablespoons pure maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon tahini
• 1 tablespoon lime juice
• 2 teaspoons tamarind paste
• 1 teaspoon sriracha
• 2 teaspoons cornstarch
• 2 medium carrots, peeled and julienned (or shredded)
• 1 red bell pepper, seeded and sliced
• 1 cup shredded green cabbage (I like to use the coleslaw blends)
• 6-8 green onions, sliced
• ½ cup chopped peanuts
• 1 cup fresh mung bean sprouts
• ½ cup chopped fresh cilantro
• 1 lime, cut into wedges (optional)