Vegan Pad Thai

• 200g pad thai rice noodles
• 1 carrot, julienned
• 1 zucchini, julienned
• 4 spring onions, thinly sliced
• 1/2 bunch broccolini
• 250g firm tofu, cubed
• 1/2 cup chopped peanuts, plus extra for topping
• 1/2 bunch coriander, to garnish

Sauce

• 1 tbsp Pureharvest Organic Tamari,
• 2 tbsp Pureharvest Organic Rice Syrup,
• 1 lime, juiced
• 1 tbsp tamarind paste

First of all cook the rice noodles according to the packet instructions. Set aside for later.
Heat up a table spoon of coconut oil in a frying pan. Add the cubed tofu and brown on all sides. Remove from the the pan and set aside.
Mix the sauce ingredients together in a jar.
Add the carrot, zucchini, spring onion and broccolini to the frying pan and sautee for a few minutes (about 4 minutes, this will change depending on how big the vegetable pieces are).
Add the sauce, noodles and chopped peanuts to the frying pan and cook for a further 2 -3 minutes or until the noodles are completely heated through.
Remove from the frying pan and pour into a serving dish.
Garnish with chopped coriander and peanuts and enjoy!