Vegan Recipes - Vegan Pad Thai

Ingredients

• 2 tbsp brown rice vinegar (30 ml)
• 5 tbsp tamari (75 ml)
• 4 tbsp brown rice syrup (60 ml)
• 1 1/2 tbsp peanut butter or peanut oil (20 ml)
• 3 tbsp olive oil (45 ml)
• 1 lb firm tofu, cut into small cubes (450 g)
• 2-3 cloves garlic (2-3)
• 2 tbsp gingerroot, fresh grated (30 ml)
• 10 scallions, chopped (10)
• 1/2 tsp chili flakes (2 ml)
• 1 tsp sea salt (5 ml)
• 2 cups yams, cut into long, thin slices (500 ml)
• 1 red pepper, cut into long, thin slices (1)
• 1 bok choy, chopped (1)
• 2 cups mung bean sprouts (500 ml)
• 1/2 cup water chestnuts, slices (125 ml)
• 2 tbsp lime juice, freshly squeezed (30 ml)
• 1/2 lb rice noodles, cooked and drained (225 g)
• 2/3 cup peanuts, toasted and chopped (160 ml)
• 1/4 cup scallions, finely chopped (60 ml)