Vegan pad thai

I have always loved a Pad Thai and never really knew how easy it would be to whip up at home. You can opt for the bottled peanut sauce but it’s really simple to whip up a homemade sauce of your own with a few ingredients you probably already have on hand.

Ingredients

2 tbsp peanut butter

1 tbsp tahini

1/4 cup coconut aminos (or soy sauce)

Juice of 1 lime

3 cloves minced garlic

1 tsp minced ginger

Black pepper, to taste

2 tbsp of filtered water (you may need more if the sauce isn't thin enough)

14 oz box of rice noodles

1 tablespoon avocado oil

2 cups broccoli florets, rough chopped

1 cup shredded carrot

1 container extra-firm tofu, crumbled

1/2 cup peanuts

Optional toppings: lime wedge, green onion, water chestnuts

Instructions

Combine first eight ingredients into a food processor or blender and combine until smooth.

Cook rice noodles according to package.

In a large sauté pan, heat avocado oil and add broccoli and carrots, cook until broccoli is vibrant.

Add sauce to vegetables (you can add water chestnuts at this point), tofu, and peanuts to pan. Cook 5-10 minutes over low-medium heat.

Toss in rice noodles and season with salt and pepper.

Serve hot with an option lime wedge and green onion on top.

This will make a lot of leftovers, perfect for lunches for the week!