Raw vegetable pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Directions
1.0 tbsp Coconut Oil0.5 cup, halves and whole Cashew Nuts, dry roasted4.0 medium Carrots, raw2.0 fruit without skin and seeds Avocados, California (Haas), cubed0.25 head, small (4" dia) Cabbage, red, fresh, shredded4.0 serving Green Onion (fresh-1 stalk) thinly slicedSoy tofu Discard cooking liquid once tofu ready4 tablespoons coconut sugar, Madhava" Organic 4.0 tbsp Soy Sauce1.5 tsp Sriracha Hot Sauce (Rooster sauce)1.0 tbsp Coconut Oil200.0 Grams Tofu, firm cubed1.0 fl oz Water, to thinSpicy peanut sauce50.0 Grams no sugar added crunchy peanut butter (peter pan)1.0 clove Garlic1.0 tsp Ginger Root2.0 tbsp Soy Sauce2.0 serving Agave nectar syrup (1Tbsp, 21g)2.0 tbsp Lime Juice, juice of 1 lime1.0 fl oz Water, tap0.12 cup, pulp Tamarinds
Mix the ingredients for the spicy peanut sauce and set aside. Mix the coconut sugar with the soy, olive oil, and sriracha for the tofu.
Heat the 2 tablespoons coconut oil over a medium high heat. Fry the tofu for 2-3 minutes, until golden. Put over the soy mix and fry another 2-3 minutes. Remove from the heat, remove the tofu from the liquid.
Mix together the carrot noodles, avocado, red cabbage, cashews, tofu, and green onions.
Divided between 5 plates, or 6 if using as a side dish.
Spoon over the spicy peanut sauce and serve.
Serving Size: 5 equal servings
Number of Servings: 5.0
Recipe submitted by SparkPeople user NANLTHOMPSON.
Serving Size: 5 equal servings
Number of Servings: 5.0
Recipe submitted by SparkPeople user NANLTHOMPSON.
Nutritional Info Amount Per Serving
- Calories: 384.2
- Total Fat: 26.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,167.8 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 8.3 g
- Protein: 9.7 g
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