Fresh Pad Thai
½ cup lime juice
¼ cup tamari sauce
3 tbsp coconut sugar
3 tbsp tomato paste
3 tbsp rice vinegar
14 oz brown rice noodles
1 medium crown of broccoli
½ cup sliced shallots
4 cloves garlic minced
1 cup sliced green onions
¼ cup chopped cilantro
2 tsp grapeseed or avocado oil
1 block organic extra firm tofu
2 cups thinly sliced cabbage
1 large carrot (shredded or match sticks)
1 cup of bean sprouts
Get your sauce ready by mixing all the ingredients together in a small container.
Cook the noodles according to the package.
Prep all the veggies by chopping, slicing and shredding
Tofu: cut into small cubes, pan fry in oil over medium heat, stirring often until all sides of the tofu cube are golden brown.
Heat some oil in a large wok or skillet over medium heat and add the shallots.
Add the broccoli in and stir. Cook for 2 minutes.
Stir in the garlic, and shortly after, the noodles.
Pour 1/3 of the sauce directly over the noodles and stir in the cooked tofu.
Slowly add in the rest of the sauce as you stir, covering everything in the wok.
Turn off the heat and add the green onions and cilantro.
Serve in your favourite dinner bowl and grab a small handful of each topping for extra freshness! Sprinkle with peanuts and squeeze a lime wedge over your meal.