--- comments: true tags: - asian - vegetarian - recipe-box --- # :curry: Noodle-Free Pad Thai ![Noodle-Free Pad Thai](../assets/images/noodle-free-pad-thai.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 2 | 10 minutes | ## :salt: Ingredients - :butter: 0.5 cup (1 TJ's block) extra firm tofu - :sake: 1 Tbsp coconut aminos - :hot_pepper: 0.13 tsp red pepper flakes - :curry: 0.25 tsp turmeric - :carrot: 5 carrots - :bell_pepper: 1 medium red peppers - :herb: 3 green onions - :peanuts: 2.5 Tbsp [peanut butter][1] - :lemon: 3 Tbsp lime juice - :hot_pepper: 0.5 tsp red pepper flakes - :maple_leaf: 1.5 Tbsp maple syrup - :sake: 2 Tbsp coconut aminos - :oil_drum: 1 Tbsp sesame oil - :hot_pepper: 1 jalapeño - :leafy_green: 1.5 cups shredded cabbage - :sake: 1 Tbsp coconut aminos - :sake: 1 Tbsp coconut aminos - :sweet_potato: 0.5 tsp fresh ginger - :curry: 0.5 tsp turmeric - :herb: some cilantro ## :cooking: Cookware - 1 food processor - 1 bowl - 1 immersion blender - 1 skillet ## :pencil: Instructions ### Step 1 Press excess water out of extra firm tofu, then blitz in a food processor or into a crumble. Mix in 1 Tbsp coconut aminos, 1/8 tsp red pepper flakes, and 1/4 tsp turmeric. Set aside. ### Step 2 Slice carrots, red peppers, and green onions in a food processor. ### Step 3 In a separate bowl, mix peanut butter, lime juice, 1/2 tsp red pepper flakes, maple syrup, and 2 Tbsp coconut aminos and bled with immersion blender. ### Step 4 Heat skillet to medium and add sesame oil. Add sliced jalapeño, shredded cabbage, and 1 Tbsp coconut aminos. Cook 3 minutes, stirring frequently. ### Step 5 Add tofu and sauté 3 to 5 minutes, stirring frequently. ### Step 6 Add 1 Tbsp coconut aminos and sauté 2 minutes. ### Step 7 Add sauce, fresh ginger, and 1/2 tsp turmeric. Sauté and heat until warmed through. ### Step 8 Serve with chopped cilantro. ## :link: Source - Recipe Box [1]: <../ingredients/peanut-butter.md>