Veggie Pad Thai

+ 1 table spoon sesame seed oil
+ 1 pinch cinnamon
+ 1/2 tea spoon cumin seeds
+ 1 pinch turmeric
+ 1 pinch cardamon
+ 1 pinch pepper
+ 1 sliced onion
+ 1 garlic clove (chopped)
+ 1 chilli (or more/less) cut into pieces
+ mushrooms
+ firm tofu
+ edamame (I tried some Swiss Edamame, which I ordered from
+ 2 table spoons soy sauce (gluten free) (from Soyana)
+ 1 table spoon tamari
+ cashews (from Pakka)

+ soy bean noodles (or other whatever noodles you like)
+ 1 egg

firstly prepare the edamame beans as directed. Let cool them and then shell the beans. 

then heat the oil in a pan. Ones hot toss the spices with the onions, garlic and chilli. Add then the mushrooms and tofu. Stir for a little while and then pour the soy sauce and tamari over the mixture. stir well and cook for a few minutes. 

In another pan you can already cook the noodles of your choice. (I used some soy bean noodles from Edamame Pasta - honestly I like them because the noodles are high in proteins and low in fat). 
Ones the noodles are done, add the egg and combine well. The egg should stick to the noodles. 
Put the noodles on a plate, add the tofu-mixture, top with cashews and the shelled edamame beans.