Noodle-Free Pad Thai

Original Recipe from Minimalist Baker

Prep time: 15 minutes || Cook time: 15 minutes || Serving: 2 || Rating 10/10

Ingredients

VEGGIES

• 1 Tbsp sesame oil
• 1 medium serrano pepper (seeds + stem removed, thinly sliced // omit for less heat)
• 1 small bundle green onions (ends removed + thinly sliced)
• 2 cups thinly sliced red cabbage
• 2 medium red bell pepper (cored and thinly sliced lengthwise)
• 2 Tbsp coconut aminos (or Tamari or soy sauce if not gluten free)
• 2 cups carrots (peeled and ribboned with a vegetable peeler)
• 1 head of collard greens leaves (large stems removed, stacked + thinly sliced)
• 1/2 tsp freshly grated ginger (optional)
• 1/2 tsp freshly grated turmeric (optional)

SAUCE

• 2 1/2 Tbsp nut butter (almond butter, peanut butter, sunflower seed butter, etc.)
• 3 Tbsp lemon juice
• 3 1/2 Tbsp coconut aminos (or Tamari if not GF)
• 1/2 tsp red pepper flake
• 1 1/2 Tbsp maple syrup

PROTEIN

• tofu, chicken, tempeh, beef etc.

If you add Tofu:

• 1/2 cup extra-firm tofu (excess liquid pressed out, crumbled with a fork)
• 1 Tbsp coconut aminos (or Tamari if not GF)
• 1 tsp chili garlic sauce (or 1/8 tsp red pepper flake)
• 1/4 tsp ground turmeric (optional)

FOR SERVING optional

• Fresh cilantro
• Crushed peanuts
• Red pepper flake

Instructions

1. Prepare your protein source
   • If serving with tofu: Add tofu to a mixing bowl and season with coconut aminos, pepper flake, and turmeric. Set aside.
   • If serving with meat: cut into 1 inch pieces and set aside.
2. Add all sauce ingredients to a mixing bowl. Set aside.
3. 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 frequently.
4. Add carrots Cook for 2 minutes, stirring frequently.
5. Add protein to a corner of the pan and sauté until slightly browned, stirring frequently - about 3-5 minutes.
6. Add collard greens and 1 Tbsp the coconut aminos for the veggies and stir. Sauté for 2 minutes.
7. Add Pad Thai sauce and freshly grated ginger and turmeric.
8. Sauté over medium heat until warmed through and collards are slightly wilted - about 3 minutes - stirring frequently.
9. Taste and adjust flavor of dish as needed.

Serve as is or over quinoa or even add some hemp seeds.