kale pad thai ~vegan~
Recipe type: Main
Cuisine: Vegan
Serves: 4-6
  • 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
  • lime wedges
  • fresh cilantro
  • peanuts
  1. Cook noodles as directed and set aside. (If needed, drizzle with olive oil to prevent sticking)
  2. In a small bowl, whisk together lime juice, Bragg's, sesame seed oil, brown sugar, chili oil and ginger. Set sauce aside.
  3. 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.
  4. Garnish with lime, cilantro, peanuts and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/07/23/kale-pad-thai-vegan/
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