Step 1

Combine the first 5 ingredients in a blender, processing until thoroughly blended. Set aside.

Step 2

If using tofu, press for 10-15 minutes and air fry (or bake/fry – your choice)

Step 3

Heat the oil in a large skillet over medium-high heat. Add the onions and carrots and cook for 2-3 minutes. Add the ginger and garlic, stirring well. If things start to stick, splash in a little bit of water. Add the remaining vegetables, except for the basil and mung beans, and cook for another 5 minutes or so until finished. Add the mung beans and basil and cook for another minute.

Step 4

If using tofu, add the cubes and then pour in the sauce.Gently toss to coat with the sauce

Step 5

Once everything is well coated with the sauce, toss in the cooked rice noodles.

Step 6

Plate the Pad Thai and sprinkle with the peanuts. Serve with a lime wedge.