*Note: Watch the recipe video in the blog post above!

• Soak the noodles according to the packing instructions or cook until 'al dente'. Drain and set aside. Optionally, toss with a little oil to avoid sticking together.
• Cut the vegetables with a knife or spiralize them using a spiralizer (*as shown in the step-by-step pictures in the text).
• Drain the tofu well, then wrap in kitchen paper and squeeze out the remaining liquid. Then cut the tofu into cubes and marinate with turmeric.
• Heat the oil in a large skillet (or wok). Sauté the scallions, garlic, and ginger (optional), stirring constantly. Then transfer to a plate and set aside.
• Heat another tablespoon of oil in the same pan and fry the tofu from all sides until crispy. Then remove and set aside.
• Now fry the mushrooms for about 3-4 minutes. Add the crispy tofu, deglaze with soy sauce and stir until well combined and nicely browned.
• Add the prepared vegetables and sauté until slightly softened, but still crisp.
• In the meantime, mix all ingredients for the peanut sauce. (You can heat the peanut butter over a water bath until melted, making it easier to stir.)
• Add the cooked noodles, roasted scallions & garlic, chili flakes, and peanut sauce. Toss to combine and heat until warmed through, for about 2-3 minutes, stirring occasionally.
• Sprinkle coriander, chopped peanuts, and sesame over your Pad Thai, and serve with fresh limes, if desired.
• Enjoy!