Noodle free pad Thai Minimalist Baker

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 tbsp Sesame Oil 1 pepper Jalapeno Peppers 8 serving Green Onion (fresh-1 stalk) 1 serving Red Bell Pepper (one medium pepper) 1.5 cup, shredded Cabbage, red, fresh 9.5 tbsp Soy Sauce 5 medium Carrots, raw 2 cup 2# Bag Fresh Collard Greens (raw) 0.5 tsp Ginger Root 0.25 tsp Turmeric, ground 5 tbsp JIF - Creamy Peanut Butter: Natural 18 tsp Lime Juice - ReaLime 100% Lime Juice 3 tbsp Maple Grove Farms 100% Pure Maple Syrup 0.35 tbsp Thai Chili Sauce 14 oz Tofu, Extra Firm, Nasoya 213 gram(s) Thai Kitchen Stir-Fry Rice Noodles (gf)
Directions
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 half of the coconut aminos for veggies (1 Tbsp as original recipe is written). 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 half of the coconut aminos for the veggies (1 Tbsp as original recipe is written) 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. Serving Size: 2 meal or 4 side

Number of Servings: 4

Recipe submitted by SparkPeople user KAKABOBO.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 561.7
  • Total Fat: 19.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,321.7 mg
  • Total Carbs: 79.1 g
  • Dietary Fiber: 7.8 g
  • Protein: 23.0 g

Member Reviews



© 2024 SparkPeople, Inc. - Terms - Privacy