Recipe and Images: V on Wheels
225g Pad Thai rice noodles (white or brown rice)
200g extra firm tofu, drained
½ teaspoon ground turmeric
Himalayan salt, pinch
Veggies & sauce:
3 cloves of garlic, minced
1 red bell pepper, sliced
1 cup green beans
1 spring onion, chopped
1 carrot, grated
1 cup vegetable broth
2 tbsp brown or coconut sugar
2 tbsp Tamari sauce
1 tbsp Sriracha, or 1 chilli, chopped
1 cup mung beans
1 lime, juiced
fresh coriander, chopped
½ cup roasted peanuts, chopped
½ cup red cabbage, shredded (optional)
½ cup Edamame beans (optional)
Bring a large pot of water to a boil, then add the rice noodles and cook according to package instructions. Drain, but do not rinse.
Pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water to the pan, crumble the tofu into the skillet, and sprinkle the turmeric over it. Sauté for 2 minutes and set aside.
Using the same pan, add an additional 1/4 cup of water to the pan along with the garlic. Sauté over medium heat for 1 minute. Add in the rest of the veggies and sauté until tender.
Push the veggies to one side of the pan and add the vegetable broth, sugar, tamari and sriracha to the pan. Mix until combined, then mix into the vegetables. Let everything simmer for a few minutes.
Add the cooked noodles and tofu scramble to the pot and mix well. Once the noodles and scramble are warm, stir in the bean sprouts and lime juice.
Divide the Pad Thai evenly onto 3 to 4 plates, and top with cilantro, chopped peanuts, edamame and red cabbage if using. Serve warm.