Noodle-Free Pad Thai (30 Minutes!)

Name: Noodle-Free Pad Thai (30 Minutes!)
Yield: 2-4
Ingredients: 1/2 cup (124 g) extra-firm tofu (excess liquid pressed out, crumbled with a fork); 1 Tbsp (15 ml) coconut aminos (or tamari or soy sauce if not GF); 1 tsp chili garlic sauce or 1/8 tsp red pepper flake; optional: 1/4 tsp ground turmeric; 2 1/2 Tbsp (40 g) nut butter (almond butter, peanut butter, sunflower seed butter, etc.); 3 Tbsp (45 ml) lime juice; 3 1/2 Tbsp (52 ml) coconut aminos (or sub tamari or soy sauce if not GF), plus more to taste; 1/2 tsp red pepper flake or 1 tsp chili garlic sauce (Huy Fong Foods brand); 1 1/2 Tbsp (22 ml) maple syrup or (12 g) coconut sugar, plus more to taste; 1 Tbsp (15 ml) sesame oil (sub water or omit if low/no-fat); 1 serrano pepper, seeds + stem removed, thinly sliced (omit for less heat); 3 green onions, ends removed + thinly sliced; 1 1/2 cups (135 g) thinly sliced red cabbage; 1 red bell pepper (120 g), cored and thinly sliced lengthwise; 2 Tbsp (30 ml) coconut aminos (or tamari or soy sauce if not gluten free), divided; 4-5 large carrots, peeled and ribboned with a vegetable peeler (~4 cups packed or 300 g); 6 collard greens, large stems removed, stacked + thinly sliced (~2 cups packed or 72 g); optional: 1/2 tsp freshly grated ginger (or 1/4 tsp ground ginger); optional: 1/2 tsp freshly grated turmeric (or 1/4 tsp ground turmeric); Fresh cilantro; Crushed peanuts / peanut sauce; Red pepper flake

Added by

Chase over 8 years ago

Made Never

minimalistbaker.com

Ingredients

1/2 cup (124 g) extra-firm tofu (excess liquid pressed out, crumbled with a fork)
1 Tbsp (15 ml) coconut aminos (or tamari or soy sauce if not GF)
1 tsp chili garlic sauce or 1/8 tsp red pepper flake
optional: 1/4 tsp ground turmeric
2 1/2 Tbsp (40 g) nut butter (almond butter, peanut butter, sunflower seed butter, etc.)
3 Tbsp (45 ml) lime juice
3 1/2 Tbsp (52 ml) coconut aminos (or sub tamari or soy sauce if not GF), plus more to taste
1/2 tsp red pepper flake or 1 tsp chili garlic sauce (Huy Fong Foods brand)
1 1/2 Tbsp (22 ml) maple syrup or (12 g) coconut sugar, plus more to taste
1 Tbsp (15 ml) sesame oil (sub water or omit if low/no-fat)
1 serrano pepper, seeds + stem removed, thinly sliced (omit for less heat)
3 green onions, ends removed + thinly sliced
1 1/2 cups (135 g) thinly sliced red cabbage
1 red bell pepper (120 g), cored and thinly sliced lengthwise
2 Tbsp (30 ml) coconut aminos (or tamari or soy sauce if not gluten free), divided
4-5 large carrots, peeled and ribboned with a vegetable peeler (~4 cups packed or 300 g)
6 collard greens, large stems removed, stacked + thinly sliced (~2 cups packed or 72 g)
optional: 1/2 tsp freshly grated ginger (or 1/4 tsp ground ginger)
optional: 1/2 tsp freshly grated turmeric (or 1/4 tsp ground turmeric)
Fresh cilantro
Crushed peanuts / peanut sauce
Red pepper flake

Instructions

If serving with tofu: Add tofu to a small mixing bowl and season with coconut aminos, chili garlic sauce (or pepper flake), and turmeric (optional). Stir and set aside. Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more lime juice for acidity, coconut aminos for saltiness, red pepper flake or chili sauce for heat, or maple syrup for sweetness. Set aside. Heat a large skillet over medium heat. Once hot, add oil (or water), pepper, onions, cabbage, bell pepper, and 1 Tbsp coconut aminos. Cook for 3 minutes, stirring/tossing frequently. Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently - about 3-5 minutes. Add carrots and collard greens and remaining 1 Tbsp coconut aminos and stir. Sauté for 2 minutes. Then add Pad Thai sauce and freshly grated ginger and turmeric (optional). Sauté over medium heat until warmed through and collards are slightly wilted - about 3 minutes - stirring frequently. Taste and adjust flavor of dish as needed, adding more maple syrup for sweetness, red pepper flake or chili garlic for heat, coconut aminos for saltiness, or lime juice for acidity. Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges. Serves 2 as an entrée or 4 as a side.

Servings: 2-4