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Almond Butter Pad Thai



If you follow me on Instagram, you know how much I love Asian cuisine. Stir frys, rice bowls, noodle salad, fried rice, all of that I’m a sucker for. I used to go to this Chinese food place by my house at least once a week, it wasn’t healthy what so ever but I loved it! There’s just something about the flavors in Asian cuisine that just do it for me.


One thing that I have always loved is Pad Thai, it can be pretty heavy at times but I think I cracked the code on this one. After indulging in this meal, I don’t feel heavy, I feel light. I am energized from all the nutrient dense veggies. This dish is the true essence of plant powdered, only veggies and nuts to fill you up.


So here’s the recipe that I’ve been promising! Trust me you are going to want to try this!


Yield: 4 servings

Vegan and Gluten Free

Category: Dinner

Prep time: 10 minutes Total time: about 40 minutes


Ingredients:

  • 1 yellow bell pepper

  • 1 red bell pepper

  • 1 zucchini made into noodles

  • ½ cup thinly sliced mushrooms

  • ⅓ cup sliced purple cabbage

  • 1 package firm tofu

  • 3 carrots

  • ½ package Lotus Foods Brown Rice Pad Thai noodles

  • ½ package Lotus Foods Forbidden Rice Pad Thai noodles

  • ½ tbsp avocado oil (I love Chosen Foods)

  • ½ tbsp coconut aminos

  • ½ tsp Himalayan pink salt

  • Almond Butter Pad Thai Sauce:

  • ⅓ cup raw almond butter

  • ¼ cup coconut aminos

  • 2 tbsp sriracha

  • 1 tsp sesame oil

  • 1 tsp rice vinegar

  • 3 tbsp water

  • 1 tsp garlic powder

  • 1 tsp red pepper flakes

  • ½ tsp ginger powder

  • ¼ cup chopped cilantro

  • ¼ cup chopped green onion

  • ¼ cup sliced almonds



Directions:

  1. Wash all veggies

  2. Slice bell peppers into thin pieces. Peel and thinly slice carrots. Drain tofu and cut into cubes.

  3. Bring a large pot of water to boil. Boil noodles for 5 minutes, in the last 2 minutes add in zucchini noodles.

  4. Add oil to a heated pan and saute tofu. After 5 minutes, add in coconut aminos and other seasonings. Let cook for about 10 minutes.

  5. After add in all the veggies. Add 2 tbsp water to pan and let steam for 5 minutes.

  6. Transfer to large bowl and stir together veggies and noodles.

  7. For sauce, combine everything on low in a saucepan. If needed, add in more water.

  8. For assembly, add in cilantro, green onion, lime juice, and sliced almonds. Stir until everything is combined, and served!’

I hope you enjoy!


Xx, Nicolette


#dinner #glutenfree #padthai


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