Vegan Pad Thai

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1

In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, lime juice, and sriracha. Adjust the sauce to taste if needed.

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2

Heat the vegetable oil in a large pan over medium-high heat. Add the tofu cubes and mushrooms; fry until golden on all sides.

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3

Add the noodles, carrots, and green onions to the pan with tofu. Pour in the sauce and toss to coat evenly. Stir in the mung bean sprouts, and then remove from heat.

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Full recipe & nutritional value on foodfaithfitness.com