Vegetarian pad thai

Ingredients

• 100 g small rice noodles
• 1 yellow tofu
• 1 cup bean sprouts
• 1 tablespoons dried, pickled chinese radish
• 1 chinese kale
• 1 tablespoons ground roasted peanuts
• 1 tablespoons sugar
• 1 tablespoons vinegar
• 2 tablespoons sweet soy sauce
• 2 tablespoons light soy sauce
• 1/2 cup water
• 2 tablespoons oil

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Preparation

• Wash all vegetables well. Cut the kale into short lengths and remove hulls and root tips from the bean sprouts.
• Cut yellow tofu into the cubes size.
• Heat oil in a wok over high heat and add the small rice noodles, sweet soy sauce and water and stir fry for several minutes.
• Add cubes of tofu, kale and the remaining ingredients and continue to stir fry until done.
  
• Serve the Pad Thai with lime wedges, ground roasted peanuts and bean sprouts and fresh kale, more taste by banana flower.
• If you like spicy you can also add dried chilli.

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