CARBS. (Recipe: Vegan Pad Thai)

Not the most photogenic meal. Half the ingredients — carrot, red pepper, tofu (the “goods” as we call them) — aren’t even showing. But it’s reality.

This is a great meal for busy nights when everyone is hangry. Cut up the veggies ahead of time and it takes no time to cook up.

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Vegan Pad Thai

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
Nutritional information*, per serving: 500 calories (8 grams fat, 83 grams carb, 25 grams protein)
*Nutritional information is approximate and will depend on the type of sauce and noodles used.

Ingredients:

• 1 head broccoli, cut into florets

• 1 large carrot, shredded

• 1 red pepper, chopped

• Handful beansprouts

• 1 package rice noodles

• 1 block tofu, cut into cubes

• 1 tbsp sesame oil

• 1-2 tbsp tamari (or soy sauce)

• Pad Thai sauce (store bought or homemade)

• Lime and peanuts or sesame seeds for garnish

Instructions:

1. Steam some broccoli, until it’s not-quite-cooked.

2. Cook rice noodles (or other noodles) per package instructions. Drain and set aside.

3. Fry up the tofu with the sesame oil and soy sauce.

4. Once golden tofu is golden, add red pepper.

5. Then add broccoli.

6. Then add bean sprouts and shredded carrot.

7. Last, add the cooked noodles and Pad Thai sauce (store bought because we haven’t found a recipe we like yet - we use the VH one).

8. Mix.

9. Serve with lime and peanuts.