Easy Pad Thai - Vegan Recipe

Name: Easy Pad Thai - Vegan Recipe
Ingredients: 200 g dried flat rice noodles; 2 tablespoons sesame or olive oil (or sub water); 1 brown onion, sliced thinly; 3 cloves garlic, crushed; 400g firm tofu, cut into 1–2 cm cubes; 1 red capsicum, seeded and thinly sliced; 1 bunch leafy greens (such as baby spinach, choy sum or gai lan / Chinese broccoli); 1 cup bean sprouts; [Pad Thai Sauce]; 1/4 cup pad thai paste* (or 3 tablespoons soy sauce/tamari sauce, 3 tablespoons coconut sugar and 2 tablespoons tamarind paste); Juice of 1 lime; 1/4 cup water to thin out the sauce if yours is a bit thick (depends on paste consistency!); [To garnish (optional)]; Roasted peanuts, crushed; 1 spring onion, finely sliced; 1 lime, cut into wedges

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This Pad Thai is fresh, nutty, and zesty all at once. Best of all, it comes together very easily, and with the simplest ingredients!

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Ingredients

200 g dried flat rice noodles
2 tablespoons sesame or olive oil (or sub water)
1 brown onion, sliced thinly
3 cloves garlic, crushed
400g firm tofu, cut into 1–2 cm cubes
1 red capsicum, seeded and thinly sliced
1 bunch leafy greens (such as baby spinach, choy sum or gai lan / Chinese broccoli)
1 cup bean sprouts
[Pad Thai Sauce]
1/4 cup pad thai paste* (or 3 tablespoons soy sauce/tamari sauce, 3 tablespoons coconut sugar and 2 tablespoons tamarind paste)
Juice of 1 lime
1/4 cup water to thin out the sauce if yours is a bit thick (depends on paste consistency!)
[To garnish (optional)]
Roasted peanuts, crushed
1 spring onion, finely sliced
1 lime, cut into wedges