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  • Genevieve Short

Very Vegan Pad Thai

Updated: Apr 8, 2019


Ingredients


1 - 8oz pkg. brown rice noodles

16 oz pkg. extra firm tofu

4 scallions

4 bok choy stalks

2 celery stalks

Handful of bean sprouts

1/4 cup peanuts (chopped)

1/4 cup fresh cilantro (finely chopped)

2 tsp. Bragg Aminos for veggies and sauce

1 tbsp. Bragg Aminos for tofu

2 tbsp. coconut oil

4 garlic cloves

6-8 oz water

1/2 tsp. sugar

2 tbsp. red curry paste


Cut tofu into chunks and sauté in 1 tbsp. coconut oil until nicely browned.

Remove from heat and pour 1 tbsp. Bragg Aminos over top and let sit while preparing remaining ingredients.

Boil rice noodles until tender.

While noodles are cooking prepare sauce and veggies.

In a large skillet sauté scallions and garlic in 1 tbsp. coconut oil.

Add Bok choy and celery and cook for about 2 minutes.

Add water, Bragg Aminos, sugar, red curry paste and cilantro. Let simmer on low heat for 5 minutes.

Add in cooked noodles and mix together.

Place on large platter and add bean sprouts, chopped peanuts and a little raw cilantro on top.

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