Zucchini Almond Pad Thai (Vegan)

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PER SERVING

544 CAL | 41 G FAT | 24 G CARB | 29 G PROTEIN

Using shirataki instead of rice noodles and adding in fiber-rich zucchini makes this Asian-inspired dish both light and satisfying, while the almond butter sauce adds a savory kick you'll love. Best prepared within two days of delivery.

MEAL KIT INGREDIENTS

2 packages fettuccine shirataki noodles
1 cup almond butter
2 large carrots
2 medium zucchini
400 grams firm tofu
1 package fresh basil
3 green onions
1 lime
½ cup raw almonds
3 cloves garlic, crushed

YOU'LL NEED THESE BASICS

Olive oil or coconut oil
Salt
Pepper
Boiling water
4 tbsp gluten free soy sauce

YOU'LL NEED THESE SUPPLIES

Cheese Grater
Knife
Cutting Board
Colander
Whisk
Small Bowl
Large Frying Pan

STEP 1| PREPARE INGREDIENTS

Shred tofu using a cheese grater. Cut zucchini and carrots into matchsticks. Mince the green onion. Tear up the basil. Put the shirataki noodles in a strainer and rinse well with warm water. Roughly chop almonds.

STEP 2| MAKE THE SAUCE

Crush the garlic with a garlic press (or mince it). Whisk together minced garlic, almond butter, soy sauce, and ½ cup of boiling water in a bowl until smooth. If the sauce is too thick, add more boiling water to thin it out.

STEP 3| COOK THE PAD THAI

Heat 1 tbsp of cooking oil in a large frying pan over medium heat. Add the carrots and zucchini and cook, stirring with a spatula, until softened, about 5 minutes. Add the tofu and ½ the green onions and cook, stirring, for another 5 minutes.

STEP 4| ADD NOODLES, SAUCE & SERVE

Add the noodles and stir to mix in with the vegetables. Once everything is combined, add in the sauce and basil and stir to combine. Cook for another 5 minutes until hot. Serve the Pad Thai onto four dishes and top with chopped almonds and the remainder of the green onion. Serve with lime wedges.

DOWNLOAD RECIPE PDF

Zucchini Almond Pad Thai (Vegan)

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