Skip to content

🍛 Noodle-Free Pad Thai

Noodle-Free Pad Thai

🍽 Serves ⏲ Total Time
2 10 minutes

🧂 Ingredients

  • 🧈 0.5 cup (1 TJ's block) extra firm tofu
  • 🍶 1 Tbsp coconut aminos
  • 🌶 0.13 tsp red pepper flakes
  • 🍛 0.25 tsp turmeric
  • 🥕 5 carrots
  • 🫑 1 medium red peppers
  • 🌿 3 green onions
  • 🥜 2.5 Tbsp peanut butter
  • 🍋 3 Tbsp lime juice
  • 🌶 0.5 tsp red pepper flakes
  • 🍁 1.5 Tbsp maple syrup
  • 🍶 2 Tbsp coconut aminos
  • 🛢 1 Tbsp sesame oil
  • 🌶 1 jalapeño
  • 🥬 1.5 cups shredded cabbage
  • 🍶 1 Tbsp coconut aminos
  • 🍶 1 Tbsp coconut aminos
  • 🍠 0.5 tsp fresh ginger
  • 🍛 0.5 tsp turmeric
  • 🌿 some cilantro

🍳 Cookware

  • 1 food processor
  • 1 bowl
  • 1 immersion blender
  • 1 skillet

📝 Instructions

Step 1

Press excess water out of extra firm tofu, then blitz in a food processor or into a crumble. Mix in 1 Tbsp coconut aminos, 1/8 tsp red pepper flakes, and 1/4 tsp turmeric. Set aside.

Step 2

Slice carrots, red peppers, and green onions in a food processor.

Step 3

In a separate bowl, mix peanut butter, lime juice, 1/2 tsp red pepper flakes, maple syrup, and 2 Tbsp coconut aminos and bled with immersion blender.

Step 4

Heat skillet to medium and add sesame oil. Add sliced jalapeño, shredded cabbage, and 1 Tbsp coconut aminos. Cook 3 minutes, stirring frequently.

Step 5

Add tofu and sauté 3 to 5 minutes, stirring frequently.

Step 6

Add 1 Tbsp coconut aminos and sauté 2 minutes.

Step 7

Add sauce, fresh ginger, and 1/2 tsp turmeric. Sauté and heat until warmed through.

Step 8

Serve with chopped cilantro.

🔗 Source

  • Recipe Box

Comments