PP or PS Easy Pad Thai

Chef: Chuck Underwood, Brand New Vegan

Makes: 4-6 Servings

Prep Time: 30 min

Cook Time: 15 min

Total Time: 30 min

INGREDIENTS

Base

• 8 oz rice noodles

• 16 oz extra firm tofu

• ½ white onion

• ½ red bell pepper

• ½ c shredded carrot

• ½ c chopped baby bok choy

• 1 t minced garlic

• ½ c sliced green onions

• ½ c mung bean sprouts

• Optional-crushed peanuts, cashews (Nuts for Plant-Strong ONLY), cilantro for garnish

Sauce

• 5 dates

• ½ c water

• 4 T low-sodium soy sauce (tamari for GF)

• 2 T rice vinegar

• 2 T lime juice

• 2 T vegan Worcestershire

• 1-2 t sriracha

DIRECTIONS

1. Soak noodles in warm water for 30 minutes.

2. Press and cut tofu into 1” cubes

3. Bake or air fry tofu for 15 min @ 375 degrees F, set aside.

4. Remove pits from dates and add to blender.

5. Blend all sauce ingredients until smooth.

6. Toss baked tofu with sauce to marinate until needed.

7. Chop all veggies and prepare a pan or wok.

8. Using a little water or vegetable broth, heat up the pan and add onion.

9. Add peppers, carrots, and bok choy and stir fry until just softened.

10. Add garlic and stir for 30 seconds.

11. Add sauce and tofu – mix well and cook for an additional 1 -2 min.

12. Drain noodles and add to the pan – mix well.

13. Add green onions and bean sprouts and stir.

14. Cook 1-2; minutes until veggies and noodles are done.

15. Garnish with crushed peanuts (Plant-Strong ONLY), more green onions, cilantro, and/or sriracha.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood at Facebook, Twitter, Pinterest, Instagram, and YouTube.