The Best Plant Based Pad Thai

Have you ever longed for the perfect Pad Thai? I have.. until now. This plant based and of course vegan Pad Thai is so amazing, delicious and mind blowing! The creaminess from a peanut butter based sauce combined with some heat and coriander.. need I say more?

Just try this one for me, otherwise you will miss something out. If you scroll down, you will find the recipe! And if you visit my Instagram @fivesechealth ou can see an instruction video :)

Ingredients (serves 4)

-       180g rice noodles
-       200g Tofu (crumbled)
-       1 red bell pepper
-       1 cup bean sprouts
-       ½ cup scallions
-       3 cloves minced garlic
-       ¼ cup chopped unsalted peanuts
-       1 handful fresh coriander
For the Sauce:
-       2 lime (juice)
-       1tbsp sambal olek
-       2tbsp white wine vinegar
-       1tbsp minced ginger
-       4tbsp tamari (or soy sauce)
-       1tbsp nutritional yeast
-       1tbsp agave syrup
-       2tbsp organic peanut butter

Instructions

-       Start by making the rice noodles according to the package.
-       Then start by making the Pad Thai sauce. Put all of the sauce ingredients in a blender and mix until it’s smooth. Set aside.
-       Use a deep frying or wook pan. On full heat, cook the garlic, scallions and bel pepper in some water until slightly soft.
-       Add the crumbled tofu and bean sprouts. Cook on medium heat until the bean sprouts are slightly soft, add some more water if the pan is dry.
-       Now add the sauce into the pan and stir until everything is covered in sauce.
-       Add the rice noodles and mix everything until noodles are covered in everything.
-       Now take the pan of the heat and serve on plates. Top with some chopped peanuts, chili and coriander. Enjoy!