Carefully remove the lid and add in the bell peppers, carrots, bean sprouts, and pan fried tofu. Gently fold the veggies into the noodles and cover with the Instant Pot lid again for 5 mins.
Heat the peanut oil in two pans (or in one large pan). In one pan, fry the tofu until crispy from all sides. In the other pan fry the mushrooms until golden brown. Then add the mushrooms to the tofu, glaze with the soy sauce and stir to combine until evenly coated and nicely browned.
Add the soy curls to a medium bowl and cover with the vegan chicken broth (or use vegetable broth or water). When they have rehydrated (about 5-6 minutes), drain off the excess liquid and set aside. Cook garlic and chilies: In a large nonstick pot over medium high heat, add the minced garlic and chilies.
Make the Peanut Sauce: In a small/medium bowl, whisk together all sauce ingredients until smooth. Set aside. Prepare the noodles: Cook your noodles of choice according to the package instructions, then drain. Combine: To a large bowl, add the cooked noodles, along with the edamame, vegetables and peanuts.
Heat a large pot over high heat. Put in the carrots, white parts of the green onions, zucchini, red pepper, and salt. Toss for a minute in the hot pan to begin to sear. Reduce the heat to medium-low, add the sauce and cooked noodles, and toss until the noodles are heated through and coated evenly with the sauce.
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pad thai noodles recipe vegan
