Noodle-Free Pad Thai
A vibrant and healthy take on a classic, this noodle-free Pad Thai uses rainbow vegetables and a spicy-sweet almond butter sauce. Ready in just thirty minutes, it is a satisfying, grain-free meal that is perfect for a quick weeknight dinner.
Instructions
- 1
In a small bowl, combine the extra-firm tofu (0.5 cup), coconut aminos (1 tbsp), chili garlic sauce (1 tsp), and ground turmeric (0.25 tsp). Stir well and set aside.
- 2
In a separate mixing bowl, whisk together almond butter (2.5 tbsp), lime juice (3 tbsp), coconut aminos (3.5 tbsp), red pepper flakes (0.5 tsp), and maple syrup (1.5 tbsp). Adjust ratios to taste and set aside.
- 3
Heat sesame oil (1 tbsp) in a large skillet over medium heat. Add the serrano chili pepper (1), green onions (1 handful), red cabbage (1.5 cup), red bell pepper (1), and half of the coconut aminos (2 tbsp). Sauté for 3 minutes, stirring frequently.
- 4
Push the vegetables to the side and add the marinated tofu to the corner of the pan. Cook for 3 to 5 minutes until the tofu is slightly browned.
- 5
Add the carrots (5), collard greens (6), and the remaining coconut aminos (2 tbsp). Sauté for 2 minutes.
- 6
Pour in the prepared Pad Thai sauce and add the fresh ginger root (0.5 tsp) and fresh ginger root (0.5 tsp). Cook for 3 minutes or until the greens are slightly wilted and everything is warmed through.
- 7
Garnish with [null handful fresh cilantro], [null handful peanuts roasted], and a sprinkle of [null sprinkle red pepper flakes] before serving.
Nutrition Facts
Per portion