Vegan Pad Thai with Peanut Sauce
Ingredients
Peanut butter sauce
- 1.5 dl hot water
- 1 dl peanut butter
- 1 tbsp agave syrup
Main components
- 270 g tofu
- 2 tbsp melted coconut oil
- 1 onion
- 3 stems of spring onion
- 2 carrots
- 1 head of broccoli
- 1 can of chestnut (227g)
- 1 can of pineapple (227g + the liquid)
- 0.5 dl sweet chili sauce
- 2 tbsp teriyaki sauce
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
- 4 portions of rice noodles (180g)
Preparation
Prepare the peanut butter sauce by adding all sauce ingredients to a bowl, stirring until combined, and setting aside.
Fry the tofu in melted coconut oil until it becomes crispy and golden brown, then set aside.
Fry the chopped onion and spring onion in a big wok pan using water instead of oil.
Chop the vegetables, peel the carrots, and add the carrots, broccoli, chestnut, pineapple, and the prepared tofu to the pan.
Boil the rice noodles and add them to the pan.
Add salt, black pepper, the peanut butter sauce, sweet chili sauce, teriyaki sauce, and soy sauce to the pan.
Stir everything together until well combined and serve.
Top the pad thai with raw chopped spring onions and sesame seeds for added crunch and enjoy.