Vegan Pad Thai with Rainbow Veggie Noodles and Crispy Tofu
Ingredients
- 1 serving rice noodles
- 2 large zucchini
- 1 yellow squash
- 1 large carrot
- 1/4 purple cabbage
- 1 pack 6 ounce baby bella mushrooms
- 1 pack extra firm tofu
- 3 garlic cloves
- 1 scallion
- 2 tablespoon tamari/soy sauce
- 1 tablespoon coconut amino
- Oil for cooking
- Lime slices for serving
Peanut sauce
- 2 tablespoon peanut butter
- 1 tablespoon tamari/soy sauce
- 1 tablespoon coconut amino
- 1/4 cup coconut milk of choice
Preparation
Prepare the peanut sauce by whisking all sauce ingredients together until smooth
Press and cube the tofu, then fry in oil until golden and crispy
Spiralize or julienne the zucchini, yellow squash, carrot, and purple cabbage to make veggie noodles
Cook rice noodles according to package instructions and set aside
Sauté garlic and mushrooms in oil until softened, then add veggie noodles and cook until tender
Combine cooked rice noodles, veggie noodles, crispy tofu, and peanut sauce in a pan, stirring to coat evenly
Heat through and garnish with sliced scallions and lime before serving
