Vegetarian Pad Thai with Tofu

Ingredients

• 250 g rice vermicelli
• 1 tbsp Sesame oil
• 3 spring onions
• 300 g broccoli
• 1 handful Coriander
• 2 handfuls sprouts (20 g each)
• 200 g smoked tofu
• 40 g peanuts
• 2 carrots
• 3 eggs
• 4 tbsp soy sauce
• 4 Tbsp lime juice
• 2 tbsp peanut butter (15 g)
• 1 tbsp chili sauce (15 g)
• 1 tbsp raw cane sugar (15 g)
• 2 tbsp Rapeseed oil
• 1 Organic Lime

Instructions

1. 1.

   Cook rice noodles according to package instructions until just al dente, about 8 minutes. Drain, rinse with cold water and let drain. Toss with sesame oil.

2. 2.

   Clean, wash and dry spring onions and broccoli. Wash and dry coriander and sprouts.

3. 3.

   Slice spring onions into rings and set green rings aside for garnish. Chop coriander leaves and cut broccoli into florets. Cut tofu into small cubes. Roughly chop peanuts. Peel carrots and slice into thin strips. Crack eggs into a bowl, whisk with 1 tbsp soy sauce.

4. 4.

   For the sauce, mix remaining soy sauce with lime juice, peanut butter, chili sauce and sugar.

5. 5.

   Heat rapeseed oil in a wok or skillet over medium heat. Stir-fry carrots, spring onions and broccoli for about 2 minutes. Add tofu and cook another 5 minutes until golden brown.

6. 6.

   Pour egg mixture over the vegetables, stir to let it set into scrambled bits. Combine noodles with sauce and sprouts, then mix everything together and cook for 3–4 minutes until heated through. Meanwhile wash lime, pat dry and cut into wedges.

7. 7.

   Taste Pad Thai, plate on bowls, sprinkle with coriander, remaining spring onions and peanuts. Garnish with lime wedges.