Recipe: Crunchy Veg Vegan Pad Thai

From goodhousekeeping.com

A great recipe to use up vegetables and scrambling the tofu adds not only protein but an egg-like texture 

Rammed full of crunchy vegetables and ready in just 35min, this vegan pad Thai is sure to become a midweek favourite.

Yields: 4 serving(s)          Prep Time: 20 mins    Cook Time: 15 mins   Total Time: 35 mins   Cal/Serv: 483

Ingredients

• 125 g 

  small broccoli florets

• 200 g 

  flat dried rice noodles

• 1 tbsp. 

  vegetable oil

• 300 g 

  silken tofu, drained

• 3 

  spring onions, sliced diagonally

• 100 g 

  mangetout, sliced diagonally

• 1 

  red pepper, deseeded and thinly sliced

• 1 

  carrot, peeled into ribbons with y-shaped peeler

• 75 g 

  bean sprouts

• 2 tbsp. 

  unsalted peanuts, chopped

• Lime wedges, to serve

FOR THE SAUCE

• 100 ml 

  vegetable stock

• 2 tbsp. 

  soy sauce

• 2 tbsp. 

  light brown soft sugar

• 4 tbsp. 

  smooth peanut butter

• 3 tbsp. 

  lime juice

• 1 tbsp. 

  sriracha hot sauce

• 1 

  garlic clove, crushed

• Directions

  • 1. Step 1Whisk together the sauce ingredients and set aside. Bring a small pan of water to the boil and cook the broccoli for 3min; drain. Meanwhile cover the noodles with just-boiled water and leave to soak for 10min.  
    2. Step 2Heat oil in a large frying pan or wok over high heat. Add the tofu and stir-fry for 2min, breaking the tofu up with a spatula so it resembles scrambled eggs. Add the spring onions, mangetout, pepper, carrot and drained broccoli and fry for 5min, stirring, until veg are just tender. 
    3. Step 3Drain the noodles and add to pan with the bean sprouts; toss together and cook for 1min. Stir through the sauce. Scatter over peanuts and serve with lime wedges.
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    5. https://www.goodhousekeeping.com/uk/food/recipes/a46567389/vegan-pad-thai/