Pad Thai #2(Jill McKeever)

Ingredients:

1 pkg rice noodles

Cook noodles until tender in boiling water.  Don't over cook!  Watch carefully!

1 pkg extra firm tofu drained

Crumble up tofu onto a silpat or parchment paper, sprinkle 1-3 Tble coconut aminos and mix well.  Cook in a 400 degree oven until crispy, about 20 minutes.

Sauce:

1/3 cup water
1 heaping Tbls peanut or almond butter
1/4 cup lime or lemon juice
2 Tbls liquid aminos
3 Tbls ketchup
1-3 Tbls maple syrup
1 tsp ginger ( I used a whole lot more!)
1-3 cloves garlic
1/8 -1/4 tsp. cayenne

Blend in a blender until all mixed well, and the garlic and ginger are mixed in.

Veggies:

1 bell pepper
1 cup carrots (I used broccoli)
1/2 cup green onions
1/4 cilantro
Bean sprouts ( I didn't have any)

After noodles are drained, sauce is done, and veggies are chopped.  Throw everything back into the pot and stir it together until the veggies are warmed through.  Serve it up, and sprinkle the tofu on top. 




No comments: