![Tofu pad thai](https://framerusercontent.com/images/Pi7OR4eu34kpJi0piW7MpA89PRg.jpg?scale-down-to=1024)
Ingredients
2 Carrots
300g Tofu
1/2 Onion
2 Garlic cloves
200g Pad thai rice noodles
3 Tbsp Almond butter
2 Tbsp Lime juice
1/4 cup Tamari
2 Tbsp Maple syrup
75g Green beans
75g Mung bean sprouts
Methods
Slice the carrot into thin strips. Cut the tofu into cubes. Peel the skin from the onion and garlic and roughly chop.
Add the rice noodles to a bowl of boiling water and cover. Remove once cooked.
In a food processor or blender, blend together the almond butter, lime juice, soy sauce, maple syrup, onion and garlic clove.
Add the carrot, green beans and tofu to a pan and fry until the vegetables start to soften and the tofu starts to crisp up. Remove from the pan.
To the pan, add the sauce and simmer for 2 minutes. Add the noodles and stir until well combined and heated through.
Add in the vegetables and tofu, and stir until heated through. Serve with mung beans over top.
You May Also Like