Vegetable Pad Thai Noodles

Ingredients

• 250 grams flat rice noodles
• 2 spring onions, chopped with the greens    
• 1 cup shredded purple cabbage
• ½ cup mixed coloured capsicum strips
• 10-12 small broccoli florets, blanched
• 6-8 button mushrooms, thickly sliced
• 2 tablespoons sesame oil
• 1½ tablespoons finely chopped garlic
• 1-2 fresh red chillies, chopped 
• 150 grams tofu, cut into ½ inch cubes
• ¼ cup beans sprouts
• 2 tablespoons chopped spring onion greens
• 1 teaspoon sugar
• Salt to taste
• 1 teaspoon soy sauce
• Coarsely crushed roasted peanuts for garnish
• Diagonally sliced spring onion greens for garnish

Method

1. Soak the noodles in a large bowl of warm water for 5 minutes. 
2. Heat sesame oil in a non-stick wok. Add garlic and red chillies, mix and sauté for 1 minute. 
3. Add spring onions with greens, purple cabbage, mixed coloured capsicums, broccoli florets and button mushrooms, mix and sauté on high heat for 3-4 minutes.
4. Add tofu and mix well. Cook for 1-2 minutes.  
5. Drain the noodles and put into the wok, add beans sprouts, chopped spring onion greens, sugar, salt and soy sauce and toss well. 
6. Transfer into a serving bowl, garnish with crushed peanuts and spring onion greens and serve hot.