Vegan Pad Thai | wholesome influence

Ingredients

• 227g whole grain pad Thai rice noodles (I use the brand “Lotus Foods”)
• 125g extra firm organic tofu (sliced into inch long strips)
• 1 medium sized red bell pepper (julienned)
• 1 medium sized carrot (julienned)
• 1 cup frozen broccoli florets (cut into bite sized pieces)
• 1/3 cup diced white onion
• 3 garlic cloves (minced)
• Handful of fresh bean sprouts
• 2 tbsp fresh peanuts (chopped)
• 5 tbsp Tamari or Soy sauce
• 3 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp sriracha (or to taste)
• *2 tsp tamarind chutney (I used the brand “Indian Life”)
• 1 tbsp lime juice
• 1-2 tbsp smooth organic peanut butter (optional)