Vegan Pad Thai

So this is an original recipe of mine that's fairly easy to do but demands your full attention. Trust me. I've had one too many disasters in the kitchen when I did this one the first few times. Probably not the best recipe to do if you have to leave the kitchen unattended for even a second. However, if, like me, you find cooking therapeutic and are looking for an unrushed meal to prepare, this may be just what you're looking for. For you gluten free folks, this is gluten free as is. If you're nut free, suggestions for adaptations to make it nut free but just as amazing will be at the bottom after I discuss the recipe

Ingredients:
1. A pack of rice noodles
2. Half a block of tofu, chopped or diced
3. 6 or more green onions, chopped
4. 4tsp peanut butter
5. A handful of chopped almonds
6. Himalayan salt
7. Garlic powder
8. Grated ginger or 1tsp maca powder
9. Red pepper flakes
10. 2tbsp coconut oil

Procedure:
1. Prepare rice noodles according to package instructions.
2. Chop tofu and green onion on a cutting board.
3. Melt the coconut oil in a frying pan. Once completely melted, put tofu, green onion, peanut butter, and almonds in right away.
4. Cook stir fry until cooked all the way through, stirring regularly.
5. Once pasta is strained, mix it into the stir fry. Can be served right away and also reheats well if refrigerated.

Adaptations for a nut free diet:
In place of almonds and nut butter, sub sunflower seeds and sunflower butter. Avocado or olive oil may be used in place of coconut oil, in which case, tofu and green onion can be put in the oil and the stove can be turned on right away.

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