Vegetable Pad Thai

Prep Time 5

Cook Time 20

Total Time 25

Calories 510kcal

¼ cup nut butter almond butter, peanut butter, etc.
⅓ cup lime juice
½ cup soy sauce
½ teaspoon red pepper flakes or minced fresh hot pepper
3 tablespoons maple syrup
¼-½ cup water
2 tablespoons extra virgin olive oil
3 cloves garlic minced
1 teaspoon grated fresh ginger
1 14-ounce container firm tofu, drained and cut into ¾-inch cubes or 1 pound chicken cubes
2 cups vegetables such as mushrooms broccoli, sno peas, cabbage, collards, etc.
1 16-ounce package rice stick noodles (soaked) or 1 pound vegetable noodles, such as sweet potatoes or carrots
Garnish: chopped green onions torn cilantro leaves, chopped peanuts, bean sprouts, lime wedges, scrambled egg

In a small bowl, whisk nut butter, lime juice, soy sauce, chili pepper, maple syrup, and ¼ cup water.
Heat oil in a large sauté pan or wok, over very high heat. Add garlic, ginger, and tofu or chicken; toss gently and cook until tofu or chicken is browned, about 5 minutes. Add vegetables of choice. Saute another 5 minutes.
Toss in rice noodles and/or vegetable noodles with sauce and continue tossing with tongs, adding a bit more water if noodles seem dry. Noodles should take about 8 minutes to soften.
Serve with garnish as desired.

Nutrition Facts

Vegetable Pad Thai

Amount per Serving

Calories

510

% Daily Value*

Fat

Carbohydrates

Fiber

Protein

* Percent Daily Values are based on a 2000 calorie diet.