Vegan Pad Thai

Ingredients

• 3/4 tsp garlic powderNutrition
• 1/2 tsp red pepper flakesNutrition
• 2 tsps olive oilNutrition
• 2 tsps sesame oilNutrition
• 2 tsps canola oilNutrition
• 1/3 cup lime juiceNutrition
• 3/4 cup chopped onionNutrition
• 1 stalk green onionsNutrition
• 2 cups bean sproutsNutrition
• 3 tbsps peanut butterNutrition
• 1/3 cup soy sauceNutrition
• 1/3 cup unpacked sugarNutrition
• 16 oz mixed vegetablesNutrition
• 16 oz tofuNutrition
• 8 oz rice noodlesNutrition

Directions

1. 1Boil enough water to completely submerge rice noodles. Once the water is boiling, turn off the heat and add the noodles. Let noodles sit for about five minutes or until still just slightly firm. Drain, shock them with cold water to stop cooking process, and set aside.
2. 2Squeeze tofu completely dry. Cut into 1/4 to 1/2" squares and set aside.
3. 3Mix peanut butter, sugar, soy sauce, lime juice and red pepper flakes in a bowl. Set aside.
4. 4In a wok, stir-fry the garlic powder and tofu squares in 1 tablespoon of oil until lightly browned.
5. 5Add remaining oil, onions, and optional 1" piece of ginger (grated) and stir-fry for about two minutes.
6. 6Add mixed vegetables and stir-fry for another minute.
7. 7Add peanut mixture, bean sprouts and rice noodles and stir-fry until sauce thickens.
8. 8Serve immediately or if you're cooking for just yourself, put the uneaten portions in containers and freeze until ready to be consumed.

Nutrition per serving

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