Vegan Pad Thai Casserole

Step 1

Cook the pad Thai noodles according to package directions. Once cooked, drain and rinse with cold water until the noodles are cooled. Toss with a small amount of sesame oil or garlic chili oil and set aside.

Step 2

Lightly simmer the broccoli for a minute or two, just until it's bright green and starting to soften. Drain and set aside.

Step 3

Use roasted and salted peanuts if desired. Otherwise, toast the peanuts in a heavy pan on the stove for a few minutes just until they begin to brown. Remove from heat and set aside.

Step 4

Chop the green onions and make carrot ribbons by shaving the side of a carrot with a vegetable peeler.

Step 5

Air-fried tofu cubes and/or cooked and chopped Just Egg would also be delicious in this recipe.

Step 6

Add all the sauce ingredients to a blender and puree until very smooth.

Step 7

When ready to assemble, layer the noodles in the bottom and then add the broccoli, sliced green onion, carrot ribbons, toasted peanuts, bean sprouts, optional baked tofu or chopped Just Egg.

Step 8

Store the Peanut Sauce in a jar until ready to serve.

Step 9

When ready to serve, pour the peanut sauce over the casserole and stir to evenly distribute. Serve chilled or place in a 350-degree F oven for about 15 minutes.

Step 10

Add fresh, finely grated ginger and more lime juice, if desired.