1/2 package Phad Thai noodles
1 block flavoured tofu
1 carrot
1 handful cabbage
Cook the noodles, run cold water over them, strain, and put back in pan.
Sauce (modified from Brooklyn Pad Thai)
6T tamari
6T sugar
1T tomato paste
2T Sriracha hot chili sauce
2T rice vinegar (or extra lemon juice)
1T Meyer lemon juice (or orange juice in a pinch)
Mix and shake in sealed tupperware. Pour over noodles. Yay!
Garnish with the grated carrot, thinly-sliced cabbage, lime wedges (make sure to squeeze out the juice onto your Phad Thai!), peanuts, sesame seeds, or avocado (cubed).
Soy-free, gluten-free version: instead of tamari, use Coconut Secret Raw Coconut Aminos
Cook the noodles, run cold water over them, strain, and put back in pan.
Sauce (modified from Brooklyn Pad Thai)
6T tamari
6T sugar
1T tomato paste
2T Sriracha hot chili sauce
2T rice vinegar (or extra lemon juice)
1T Meyer lemon juice (or orange juice in a pinch)
Mix and shake in sealed tupperware. Pour over noodles. Yay!
Garnish with the grated carrot, thinly-sliced cabbage, lime wedges (make sure to squeeze out the juice onto your Phad Thai!), peanuts, sesame seeds, or avocado (cubed).
Soy-free, gluten-free version: instead of tamari, use Coconut Secret Raw Coconut Aminos
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