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Noodle-Free Pad Thai

URL: https://minimalistbaker.com/noodle-free-pad-thai-30-minutes/

Ingredients

Tofu (optional)

  • ½ cup extra-firm tofu
  • 1 Tbsp coconut aminos
  • 1 tsp chili garlic sauce
  • ¼ tsp ground turmeric

Sauce

  • Tbsp nut butter
  • 3 Tbsp lime juice
  • Tbsp coconut aminos
  • ½ tsp red pepper flake
  • Tbsp maple syrup

Veggies

  • 1 Tbsp sesame oil
  • 1 medium serrano pepper
  • 1 small bundle green onions
  • cups thinly sliced red cabbage
  • 1 medium red bell pepper
  • 2 Tbsp coconut aminos
  • 4-5 large carrots
  • 6 leaves collard greens
  • ½ tsp freshly grated ginger
  • ½ tsp freshly grated turmeric

For Serving (optional)

  • to taste fresh cilantro
  • to taste crushed peanuts
  • to taste red pepper flake

Instructions

  1. Prepare the tofu by mixing it with coconut aminos, chili garlic sauce, and turmeric, then set aside.
  2. Combine all sauce ingredients in a bowl and whisk together, adjusting flavors to taste.
  3. Heat a skillet over medium heat and add sesame oil, followed by serrano pepper, green onions, cabbage, and bell pepper. Cook for 3 minutes.
  4. Add the tofu to the skillet and sauté until slightly browned, about 3-5 minutes.
  5. Introduce the carrots and collard greens, along with half of the coconut aminos, and stir for 2 minutes.
  6. Pour in the Pad Thai sauce and add ginger and turmeric if using. Stir until warmed through and collards are slightly wilted.
  7. Adjust flavors as needed and serve with optional garnishes.

Nutrition Facts (estimated)

Servings
4
Calories
268
Total fat
15.1g
Total carbohydrates
26.8g
Total protein
9g
Sodium
526mg
Cholesterol
0mg

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