Very Vegan Pad Thai
Updated: Apr 8, 2019
1 - 8oz pkg. brown rice noodles
16 oz pkg. extra firm tofu
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.