◗ Ingredients:
8 oz or 500 grams of rice noodles
200 grams of tofu
½- 1 head of broccoli
1-2 carrots cubed
2 tbsp of white vinegar, mixed with 2/3 cup of water (or 1 cup juice of ripe tamarind)
6 tbsp of tamari sauce (or soy sauce)
3-4 garlic cloves crushed
1-2 tsp of chili powder
1 tsp of sugar (or xylitol)
1/2 tbsp of salt
1-2 cups of bean sprouts
1/3 cup of crushed peanuts
1-2 limes
3-5 spring onions sliced
A bit of oil if necessary
◗ Procedures:
1. Dice the cube of tofu into small cubes, Chop the broccoli into very small florets, Dice the, carrot into small cubes, and mince the garlic
2. Create a sauce by mixing in a bowl the white vinegar and water mixture, the tamari sauce (or soy sauce), the chili powder, the sugar (or xylitol), and salt.
3. In a large pan on medium high heat add the garlic, carrot, and broccoli, and ¼ of the sauce you prepared and sauté for 5-10 minutes, add water as necessary to deglaze the pan.
4. Meanwhile put the Pad Thai noodles into a large bowl, add some boiling water, let sit and soften for 6-8 minutes, and rinse with cold water
5. Then when the veggies have cooked for 5-10 minutes move them onto one half of the pan and add the tofu into the other half, add another ¼ of the sauce mixture on top of the tofu and cook for another 5-7 minutes
6. Then add in the Pad Thai noodles, the rest of the sauce and mix everything well together for an additional 3-5 minutes
7. It is now time to serve it, the best way to do so is add into a bowl the noodles, leaving some space on the side to add a handful or two of sprouted beans, top it with some chopped peanuts, add some sliced spring onions, and a wedge of lime. Enjoy!
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