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Veggie Pad-Thai




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from www.acid-alkalinediet.com



List of Ingredients




1 package firm tofu
3 Tbs. almond butter
1/3 cup lime juice or lemon juice
1/3 cup Bragg's Liquid Aminos
1/2 teaspoon red pepper flakes
1 small onion (chopped)
1 small bunch green onions (chopped)
2 cups of mixed vegetables (steamed, stir-fried, or microwave)
8 oz. rice or pure buckwheat noodles
2 cups bean sprouts
3/4 tsp. garlic powder
1" piece of ginger (minced or powdered ginger)
2 Tbs. sesame oil
Sliced lemons
Water as needed


Recipe



1) Prepare noodles. Drain and set aside.

2) Squeeze tofu until completely dry.

3) Cut tofu in 1/4" to 1/2" squares. Set aside.

4) Mix almond butter, lime or lemon juice, Bragg's Liquid Aminos and red pepper flakes. Set aside.

5) Stir-fry garlic and tofu in 1 tablespoon of sesame oil in a wok, until garlic and tofu slightly turn brown.

6) Add in remaining oil, ginger, and onions. Stir-fry for two minutes.

7) Add in vegetables and almond mixture.

8) Stir-fry until all vegetables are covered in almond mixture. Add in noodles and bean sprouts.

9) Stir-fry until sauce thickens and vegetables and noodles are hot.

10) Use sliced lemons for garnish.