Veggie Pad Thai
A gluten and dairy-free Veggie Pad Thai everyday recipe.
Ingredients
- 2 eggs large
- 1 8-oz bag Lotus Foods Organic Pad Thai Rice Noodles
- 1 cup carrots shredded
- 2 heads baby bok choy julienned
- 1 Tbsp + 1/2 Tbsp organic coconut oil divided
- 1/2 cup almond butter
- 1 Tbsp + 1 tsp Red Boat Fish Sauce
- 3 cloves garlic minced
- 2 Tbsp ginger fresh, minced
- 1 Tbsp + 1 tsp coconut aminos
- 2 limes small, juiced
- peanuts or almonds 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 or almonds.
Notes
The Red Boat Fish Sauce is more expensive than most fish sauce brands, but it's the highest quality one on the market.