Vegan Pad Thai with Rainbow Veggie Noodles
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 mixing peanut butter, tamari or soy sauce, coconut amino, and coconut milk until smooth
Spiralize or cut zucchini, yellow squash, carrot, and purple cabbage into noodle shapes
Cut tofu into star shapes or cubes and fry in oil until golden and crispy
Sauté garlic, mushrooms, and any other vegetables in oil until softened
Cook rice noodles according to package instructions
Combine all cooked ingredients with the prepared peanut sauce and heat through until well coated
Garnish with sliced scallion and lime slices before serving
Tips
This dish features six types of noodles for a colorful rainbow effect, including rice noodles and various vegetable noodles
