½ pound noodles (I used thick lo mein noodles, but you can use gluten free noodles if you'd like!)
¼ cup fresh lime juice
¼ cup Bragg's Amino Acids or Tamari
¼ cup toasted sesame seed oil
3 tablespoons brown sugar
3 teaspoons hot chili oil
½ teaspoon ginger, minced
1 tablespoon olive oil
4 cloves garlic, minced
1 cup tofu, cubed
1 cup carrots, julienned
1 cup bean sprouts
1 small bunch kale, chopped
8 scallions, chopped
Cook noodles as directed and set aside. (If needed, drizzle with olive oil to prevent sticking)
In a small bowl, whisk together lime juice, Bragg's, sesame seed oil, brown sugar, chili oil and ginger. Set sauce aside.
In a large wok, add olive oil over medium high heat. Add garlic and sauté until fragrant. Add tofu and sauté for 1-2 minutes. Add carrots, bean sprouts, kale and scallions. Stir-fry until the vegetables are tender yet crisp. Add sauce and noodles, toss to coat.
Garnish with lime, cilantro, peanuts and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/07/23/kale-pad-thai-vegan/