Vegan Pad Thai

Summary

Ingredients

• 250 g Mie noodles
• 1 zucchini
• 2 carrot (s)
• 1 bell pepper
• 0.5 ½ bunch spring onion (s)
• 4 clove (s) garlic
• 1 small broccoli
• 200 g tofu
• 1 handful cashew nuts
• 60 g peanut butter
• 60 ml coconut milk
• 60 ml soy sauce
• 2 tablespoon agave syrup
• some lime juice
• Oil for frying
• 1 handful sesame seeds

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Instructions

1. Cook Mie noodles according to the instructions. Blanch broccoli florets. Use a spiral cutter to cut the zucchini and carrots. Dice the vegetables and tofu into bite-sized pieces.
2. Mix a sauce from peanut butter, coconut milk, soy sauce, agave syrup and lime juice. This is easier if you briefly heat the ingredients in a saucepan.
3. Fry the tofu in oil in a wok. Add zucchini and carrots and fry briefly. Then add the remaining vegetables and cashew nuts. Pour the sauce over it and finally sprinkle with sesame seeds.