Vegan Peanut Pad Thai

Start by cooking your pad thai noodles according to the package; the author suggests 5 minutes for perfect al dente noodles. While the noodles are cooking, in a bowl combine the shredded purple cabbage, edamame, tofu, green onions, dry roasted peanuts, and toasted sesame seeds. Once the noodles are done cooking, drain and rinse them with cold water. Add the noodles to the bowl with the other ingredients.

For the peanut sauce: in a jar, combine 1/2 cup creamy salted peanut butter, 1/4 cup coconut aminos, 1 tbsp rice vinegar, 1 tbsp sesame oil, garlic powder, sea salt, ground ginger, and water (to thin to your desired consistency). Mix everything by hand until smooth. Pour the peanut sauce over the noodle/vegetable mixture and toss until well combined. Top with more peanuts, sesame seeds, and green onions. The dish is best enjoyed once it's sat in the fridge for a bit so all of the flavors set in, and it is preferred cold.