Thai Noodles - Vegan style
Serves 4 (380 calories per serving) 30-40 minutes to prepare and serve
I package Brown Rice Thai Noodles
12 oz of tofu ground - you can buy Beefy Crumble mix from Beyond Meat - frozen department of most supermarkets
Stir fry vegetables - frozen or fresh
1 medium onion diced
1 garlic clove minced
salt to taste
pepper to taste
1 cilantro leave chopped - find it in most supermarkets - vegetable section
pad Thai sauce
1/4 cup water
2 teaspoon olive oil
Noodles: Bring large pot of water to boil. Remove from heat. Add brown rice noodles, stirring to separate noodles. Let stand 5 minutes or until noodles are tender but firm. Drain well and set aside.
Set skillet in medium heat with 2 teaspoon olive oil and add crumble tofu or beefy crumble with diced onion, minced garlic and chopped cilantro. Saute until warm, add stir fry vegetables and allow the flavors to blend. Add salt and pepper to taste. Add pad Thai sauce and 1/4 cup of water and let it simmer in very low heat until sauce blends about 5 minutes.
After sauce is hot and blend with vegetables and tofu, add noodles. Cook a few more minutes until heated through. Garnish with basil leaves and red chilies slices. (optional)
This dish will become a favorite in your kitchen as it is both tasty and healthy. Kids will love it.
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The recipe "Thai Noodles - Vegan Style" first appeared at swagandsash.com. All rights reserved. 2016