Veggie Pad Thai

Veggie Pad Thai Recipe Type : Entree Author: Sarah Kay Hoffman Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 4-6 A gluten and dairy-free Veggie Pad Thai everyday recipe.

Ingredients

2 large eggs
1 8 ounce bag Lotus Foods Organic Pad Thai Rice Noodles
1 cup carrots, shredded
2 heads baby bok choy, julienned
1 tablespoon + ½ tablespoon Nutiva Organic Coconut Oil, divided
½ cup almond butter
1 tablespoon + 1 teaspoon Red Boat Fish Sauce
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon + 1 teaspoon Big Tree Farms Organic Coco Aminos
2 small limes, juiced
peanuts, for serving
cilantro, for garnish

Instructions

Make noodles according to package. Drain, and set aside.
Place almond butter, fish sauce, garlic ginger, coconut aminos, and limes in a blender, and blend until smooth. Remove, and set sauce aside.
In a large stir fry pan, saute 1 tablespoon coconut oil, carrots, and bok choy on medium for 5 minutes.
Add the Pad Thai noodles and sauce to the pan, stir, and allow to simmer for 1-2 minutes.
Transfer mixture to a serving bowl, and then add the other ½ tablespoon coconut oil and eggs to the stir fry pan.
Scramble eggs for 1-2 minutes on medium, until they are cooked through. Remove eggs, and place on top of Pad Thai.
Serve with cilantro, and top with peanuts.

Notes

The Red Boat Fish Sauce is more expensive than most fish sauce brands, but it's the highest quality one on the market.

Recipe by A Gutsy Girl® at https://agutsygirl.com/2020/06/01/veggie-pad-thai/