SERVINGS: 4 | TIME: 35 Min | $10.99/serving

Zucchini Almond Pad Thai (Vegan)

CUSTOMIZE & ADD »
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.
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