SAUTE THE VEGETABLES: In the same wok, add 2-3 tsp more oil and then the shallots. Cook for 1-2 minutes until softened, then add minced garlic, the ribboned carrot, sugar snap peas and cook for 2-3 minutes. Add the tofu back to the wok along with the bean sprouts green onions and noodles.
1 Sweet and Spicy Noodle Salad. We love a “not salad” salad. This dish is composed of chewy rice noodles, a bounty of mixed greens, sweet mango, colored veggies, and a rich and nutty peanut sauce to bring it all together. It almost tastes like a very large deconstructed spring roll. Get the recipe. Heat the sesame oil in a pan over medium heat. Add the yellow onion and cook for 3 minutes, stirring frequently. Add the ginger, garlic and white pepper. Cook for an additional 30 seconds. Add the sriracha, red curry paste, rice wine vinegar, soy sauce and broth to the pan. Bring the mixture to a boil and add the noodles.

Stir-fry for 1-2 minutes. Push the veggies to the side, add a drizzle of oil, and cook the plant-based egg (if using). Get ready with a pair of tongs. Add in the noodles and spread them out on the pan. Once you add in the sauce, quickly toss the noodles to coat with sauce, using the tongs.

Cook the zoodles and vegetables. In a large skillet, heat OIL on medium-high heat. Add GREEN ONION (white part only), CARROT, BELL PEPPER, and CABBAGE; sauté a few minutes until tender. Add spiralized ZUCCHINI; sauté about 2 minutes until zoodles start to soften. Turn off the heat.

For the Pad Thai: 2-3 tbsp high-heat oil avocado, vegetable, or peanut. 8 oz super firm tofu* cut into 1/2” cubes. 1 shallot cut into thin slices. 3 cloves of garlic finely minced. 1-2 teaspoons chili flakes optional. 1 carrot peeled and cut into matchsticks; optional. 1 bell pepper thinly sliced;

Pour in the tamari sauce and reduce the heat to a minimum. In a medium-size bowl, whisk up the sauce ingredients until smooth. Place the fried tempeh & cooked rice noodles into the pan and pour the peanut sauce over the top. Stir to combine all ingredients & serve hot. Garnish with chilli flakes, fresh coriander and toasted peanuts.
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    • pad thai noodles recipe vegan