Vegan Pad Thai
This almond-butter Pad Thai noodle will leave your mouth watering! An exciting explosion of flavors, packed with a zing. These creamy noodles will become your new obsession.
Ingredients
- 2 tsp toasted sesame oil
- 2 tbsp all natural almond butter
- 1 tsp rice wine vinegar
- 1 tbsp coconut aminos
- 1 tbsp yellow Thai curry paste
- 2 cloves garlic
- 1 tbsp ginger minced
- 3 carrots, large julienned
- 1 packet firm tofu drained and cubed
- 1 medium zucchini julienned
- 1 cup mung bean sprouts
- 1 lime cut in 1/4s
- 2 tbsp Fresh cilantro and/or basil chopped
- 1/4 cup salted cashews, peanuts or almonds roasted
Instructions
- Cook noodles per package directions, rinse and drain well.
- Add 1 teaspoon coconut oil and tofu to large non-stick skillet and cook over medium heat. When tofu is browned, add garlic oil, ginger, carrots and zucchini until veggies are al dente.
- While noodles and tofu are cooking, prepare sauce by combining remaining 1 teaspoon oil, almond butter, coconut aminos, yellow curry paste, and vinegar.
- Add cooked and drained noodles to tofu and vegetables. Turn off heat. Drizzle sauce over and gently mix. If the sauce seems too thick, add some warm water to the dish.
- Transfer mixture to a platter. Garnish with bean sprouts, fresh cilantro or basil and nuts.
- Squeeze 2 of the lime quarters over dish and reserve 2 for garnish on platter.