Vegetarian Pad Thai Perfected! It took me a few tries, but I finally made a vegetarian version I like. I could eat this a couple times a week! Please ignore paper plate-we were in the middle of moving when I took this pic:)
-Sauce: 3 tablespoons gluten-free tamari, 1 tablespoon siracha, 2 TBS brown sugar, 1/2 cup fresh lime juice.
- 1 box pad Thai noodles
- 1 package of firm tofu, sliced into strips.
- julienne 4 carrots, dice 8 large scallions, mince 4 garlic cloves, 2 handfuls of cilantro leaves, 1 package of Mung bean sprouts.
To make: use vegetable oil and coat pan to scramble 4 eggs or make 2 at a time (crepe style and then cuts in strips). Then fry up tofu strips. Put aside tofu. Fry up carrots, garlic, green onion until softened. Add sauce and cook 1-2 minutes. Toss together cooked noodles, veggies, tofu, egg, sauce. Top with peanuts, cilantro leaves and lime wedge.
Enjoy! Dr. Jones-Born
#vegetarian #holisticmom #naturopathicphysician