Scale
Ingredients
Pad Thai:
- 1/2 package of pad thai noodles
- 3 cloves of garlic
- 1 cup bean sprouts
- 2 tbsp Follow Your Heart Egg powder mixed with 1/2 cup cold water
- 1 carrot (peeled)
- 1 block firm tofu, cubed
- 1 red bell pepper (thinly sliced)
- 2 sprigs cilantro
- 1 tsp lime zest (lime zest)
- 2 tbsp scallions
Sauce:
- Juice from 1/2 orange
- Juice from 1/2 lime juice
- 4 tbsp Tamari (gf)
- 2 tsp coconut sugar (optional)
- 1 tsp ginger
- 1 tsp garlic
- 1/4 tsp red pepper flakes or 2 tbsp Siracha
- 4–5 tbsp Peanut butter (or you can use almond but, texture will be drier)
- 3 tbsp sesame oil
- 1 tbsp rice vinegar (optional)
Garnish:
- chopped peanuts
- sesame seeds as desired
- cilantro
Instructions
- Soak noodles for 30minutes in cold water. (or make as directed). Mix vegan egg powder with water. whisk until smooth. In a large wok or pan cook the tofu for 5-7 minutes with a little bit of sesame oil. Set aside.
- Cook the vegan egg mixture for 5 minutes. Once scrambled scoot the the side of the pan. Add sesame oil and garlic, and cook for 1 minute until translucent, then add the bell pepper and carrots, and cook for 3, then add the bean sprouts and chopped scallions. Toss in the tofu and noodles and toss in the Thai Sauce. Top with crushed peanuts, cilantro, scallion, and a squeeze of lime.
- Sauce: Combine all the ingredients, whisk until smooth.
- Category: Pad Thai
- Cuisine: Lunch/Dinner
