Crunchy Veg Vegan Pad Thai
Ingredients
- 125 g small broccoli florets
- 200 g flat dried rice noodles
- 1 tbsp. vegetable oil
- 300 g silken tofu, drained
- 3 spring onions, sliced diagonally
- 100 g mangetout, sliced diagonally
- 1 red pepper, deseeded and thinly sliced
- 1 carrot, peeled into ribbons with y-shaped peeler
- 75 g bean sprouts
- 2 tbsp. unsalted peanuts, chopped
- Lime wedges, to serve
- 100 mL vegetable stock
- 2 tbsp. soy sauce
- 2 tbsp. light brown soft sugar
- 4 tbsp. smooth peanut butter
- 3 tbsp. lime juice
- 1 tbsp. sriracha hot sauce
- 1 garlic clove, crushed
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