KETO VEGAN PAD THAI

Recipe by: Jenn Jonkman of Hale Holistics

ABOUT THIS RECIPE

This KetoJennit Vegan Pad Thai is sure to satisfy any noodle craving. It packs a lot of flavour into your bowl, but if you prefer you can take the heat up a notch with sriracha.

NUTRITION INFO

Total Servings6
Serving Size
Nutrition Per Serving
Calories91
Total Fat6g
Protein4g
Net Carbohydrates0g

INGREDIENTS

4 packs fettuccine-style shirataki noodles
12oz organic extra-firm tofu (240g), cut into 1" cubes
1 carrot, grated
1 cup red cabbage, shredded
3 garlic cloves, minced
2 green onions, sliced
1/4 cup cilantro, chopped
1/2 Tbsp sesame oil
1/4 cup lime juice
2 Tbsp peanut butter
2 Tbsp tamari (or sodium-reduced soy sauce)
1 Tbsp sesame seeds
3 Tbsp hemp seeds
2 tsp red chili flakes (optional)

INSTRUCTIONS

  1. Grate the carrots, shred the cabbage, mince the garlic, slice the onions and chop the cilantro.
  2. Heat half the oil in a saucepan over medium heat.
  3. Add the tofu and sauté until golden (approx. 5 minutes).
  4. Add the minced garlic and stir until light brown.
  5. Add carrots, cabbage, lime juice, peanut butter, tamari and chili flakes (if using). Stir to combine.
  6. Sauté the veggies until they are softened (approx. 5 minutes).
  7. Add the shirataki noodles, stir to heat, then remove pan from stove.
  8. Garnish with green onion, cilantro, sesame seeds and hemp.
  9. Serve and enjoy!

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