Vegan Pad Thai

Prepare the rice noodles according to the package instructions.

• 3.5 oz Rice noodles

Mix the sugar, soy sauce, white wine vinegar, crushed pepper and water in a small bowl.

• 1 ⁠½ tsp Granulated sugar
• ¼ cup Soy sauce, light
• 1 ⁠½ Tbsp White wine vinegar
• 1 tsp Crushed pepper
• 3 ⁠½ Tbsp Water

Dice the tofu. Clean and slice the mushrooms. Chop the garlic and green onion finely. Set the mushrooms, garlic and green onion aside separately.

• 2.5 oz Smoked tofu
• 4.2 oz Mushrooms
• ½ Garlic clove (~ 0.1 oz)
• 1 Green onion (~ 1.2 oz)

Heat the canola oil in a non-stick frying pan over high heat. Fry the tofu until golden brown, remove from the pan and set aside.

• 1 tsp Canola oil

Add the canola oil into the pan and heat it over medium heat. Fry the garlic for 1 minute. Add the mushrooms and fry for 2 more minutes.

• 1 tsp Canola oil

Add the rice noodles and the sauce, mix well and continue to fry for 1 minute. Add the tofu, sprouts and green onions and fry everything for 2 minutes.

• 0.9 oz Bean sprouts

Serve on a plate, top with the chopped peanuts and drizzle with lime juice.

• 1 Tbsp Peanuts, roasted
• ½ Lime, organic (~ 0.7 oz)

Enjoy your meal!