Pad Thai
Servings: 4
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Equipment
- blender
- large pot
- wok or large pan
- colander
Ingredients
Sauce
- 1/2 cup coconut sugar
- 1/4 cup vegan fish sauce (see recipe)
- 3 Tbs almond butter creamy, sea salted
- 2 Tbs tamarind puree puree
- 2 Tbs tamari sauce
- 3 Tbs lime juice
- 2 Tbs Thai red curry paste
- 1 tsp crushed red pepper flakes
Noodles
- 10 oz Tinkyáda brown rice pad thai noodles
Main Ingredients
- 1/4 cup purified water; cold
- 1 cup mung bean sprouts fresh
- 1 medium squash; zucchini spiraled
- 1/2 cup carrot jullienne strips
- 1 Tbs Himalayan sea salt fine
- 4 cloves garlic minced
- 3 whole green onions 1" pieces
Tofu (optional)
- 1/4 cup unrefined coconut oil
- 1/2 lb OG extra firm tofu extra firm - 1" cubes
- 1/2 lb OG extra firm tofu silken
Garnish
- 1/2 cup hazelnuts rough chopped
- 2 Tbs crushed red pepper flakes
- 1 lime wedges
Instructions
Sauce
- Add all Sauce ingredients to a blender and run until smooth. If no blender you can whisk or shake everything together. Set aside when done.
Cook Noodles
- Follow the instructions on the package.
- Strain and run under cold water. Rinse the noodles again later if they get stuck together.
- Toss the pasta with 1 Tbs of avocado or sesame oil to keep it from sticking. Set aside.
Cook Tofu (optional)
- Press all the water out of the tofu using a press or by putting it under a pot on a plate. Weigh down the inside of the pot and the water will be pressed out.
- Cut into 1" cubes.
- Heat 2 Tbs coconut oil in a wok or large pan over high heat.
- Add the tofu and sprinkle 1 tsp of sea salt over the chunks. Sauté for 3 minutes on medium high, and then turn and repeat until all sides are golden brown.
- Transfer the tofu to a clean plate and set aside.
Cook Veggies
- Add 1/4 cup of water and 1 tsp sea salt to the pan along with the bean sprouts, carrots, and garlic. Sauté for 2 minutes, stir continuosly.
Scramble Tofu (optional)
- Move the veggies to one side of the pan and add the silken tofu on the other side. Add 2 Tbs of coconut oil and 1 tsp sea salt and continue to mix with a spatula and cook until it resembles scrambled eggs.
Incorporate Everything
- Add the cooked noodles, cooked tofu chunks, green onions, and sauce.
- Toss carefully until everything is coated well with sauce.
- Remove from heat and plate it.
- Garnish with the crushed hazelnuts, cilantro, crushed red pepper flakes and a squeeze of lime. Enjoy!!
