The cold nights are on the way! Try this spicy veggie dish to warm the tummy:

Ingredients:

8 oz rice noodles
2 tbsp no salt added tomato paste
1 tbsp tamarind paste
1 cup hot water
2 ½ tbsp agave nectar
2 ½ tsp Asian fish sauce
½ tsp red Chile flakes
1 tbsp refined oil
2 cloves garlic, minced
10 oz extra firm tofu, cut into ½ inch cubes
½ small red onion, cut into ¼ inch slices
½ cup finely shredded red cabbage
4 green onions, including half of green parts, cut into 2 inch pieces, halved lengthwise
1 ½ cups bean sprouts
1 small carrot, shredded
2 roma tomatoes, cut into ½ inch pieces
2 tbsp chopped fresh mint, cilantro or a combination
2 tbsp chopped roasted unsalted peanuts
4 to 8 lime wedges

Instructions:

Prepare noodles for stir-frying according to package directions. Drain and set aside.
In a medium bowl, whisk tomato paste and tamarind paste with 1-cup hot water. Stir in agave, fish sauce and chili flakes. Set aside.
In a large wok or skillet over medium high heat, combine oil and garlic and stir-fry just until garlic begins to brown, about 2 minutes. Add tofu and stir-fry for 1 minute. Add red onion and stir-fry for 30 seconds. Add cabbage and stir-fry for 30 seconds. Add noodles and sauce mixture and cook, stirring occasionally, until noodles are tender, about 3 minutes. Add green onions, bean sprouts and carrot, and cook, stirring occasionally, until all ingredients are well combined and heated through.
Serve pad Thai topped with tomatoes, mint, peanuts and lime wedges.

Serves 4

Super Veggie Pad Thai