Vegan Pad Thai Noodles

We love having a variety of flavours on our menu and incorporating some spice! 🔥

Enter Vegan Pad Thai Noodles here for a round of applause! This is a fun take on Pad Thai with spiralized zucchini noodles, shaved carrot, a healthy helping of spice and tons of fresh herbs to make this recipe a win. Top with some Smoky Cheeze Coconut Chips and dinner is done 🌟

Ingredients

• Juice of 1 ½ limes, divided
• 3 tsp coconut sugar, divided
• ⅓ cup tamari
• 2 tsp vegan Korean BBQ sauce
• 1 tsp vegan sriracha sauce
• 2 cloves garlic, minced
• 2 tbsp sesame oil sub with tahini or avocado oil for sesame free option
• 1 tbsp olive oil
• 1 tsp chili flakes

• ½ large zucchini, spiralized
• 1 large carrot, shaved
• 1 block extra firm tofu, pressed and cubed
• 1 package Thai rice noodles
• 2 green onions chopped
• ½ cup salted, shelled peanuts
• 2 tbsp sesame seeds toasted sub with hemp seeds for sesame free option
• 2 tbsp fresh herbs (mint, basil, parsley), roughly chopped
• ¼ cup peanuts sub for hemp hearts for nut free
• Rawcology Smoky Cheeze Coconut Chips for topping

Method

1. Preheat oven to 400°F.
2. Cut tofu in half and cover with a kitchen towel and place a heavy pan or pot on top to press out any excess liquid.
3. Drizzle tofu with olive oil and season with salt and pepper. Lay on baking sheet and bake for 20 minutes, turn and bake again for 10 more. Set aside.
4. In a small bowl place all ingredients for the sauce together and whisk vigorously. Set aside.
5. Boil water and cook noodles according to package. Drain, and rinse with cold water, set aside.
6. Spiral zucchini, shave carrot, chop greens onions.
7. In the same pot that you cooked noodles, add everything but smoky cheese in, top with sauce and gently toss everything together.
8. Finish with nuts of choice or hemp hearts for nut free, herbs, sesame seeds and Smoky Cheeze Coconut Chips.