Go Back Email Link
–+ servings

Pad Thai

Course: Main Course, Pasta, Sauces
Cuisine: Thai
Servings: 4
Print Recipe Add to Collection

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!!