Pad Thai
  • 1 Head broccoli, plus stems chopped finely
  • 1 Red pepper
  • 2 Carrots sliced finely
  • 1/2 Cup red cabbage
  • 2 Stalks bok choy, sliced finely
  • 1/2 Package rice noodle medium sized
  • 1 Block Extra Firm Tofu
  • 1/4 Cup Peanut butter
  • 1/4 Cup tamari
  • 1 Tbsp maple syrup, more to taste
  • 2 Tsp tamarind
  • 1/4 Cup chili garlic sauce see notes for sub
  • 1 Pinch ginger powder or 1/4 tsp grated ginger
  • 1 Lime juiced + more to taste

* For an added boost of protein, try adding Profi Protein Booster to the sauce!

  1. Slice your veggies to desired shape – I like to keep mine thin and long – but you can chop them however you’d like!
  2. Saute in a pan with 1 tbsp avocado or other neutral tasting oil.
  3. While this is happening, boil a large pot of water for your noodles – I recommend following the instructions on your package to ensure you make them properly as some differ. See notes if you want to use sweet potato noodles instead!
  4. Chop your tofu into even cubes and saute in a separate pan with refined coconut oil or avocado oil. You want to use these oils as they have a higher smoke point, meaning you can fry things in them without oxidation. You can use up to 1/4 cup of oil if you want that authentic “Pad Thai” taste. If not, a saute will do just fine, OR if you’re feeling lazy, just toss em in with the veggies.
  5. Once everything is cooked, add your noodles, veggies and tofu together.. and stir.
  6. Ok… here is the most important part of this recipe… ADD IN THE SAUCE AT THE VERY END, ONCE THE PAD THAI IS OFF THE HEAT. In my experience if you add the sauce too soon, it thickens up and isn’t as saucy. It’s kinda chunky… we don’t want this! So remove your veggies and noodles from the heat before adding in the sauce!
The Sauce
  1. Place all ingredients in a bowl and mix together. BAM!
  2. If you don’t have the sweet chili sauce, you can do as follows, OR follow this link to make your own: http://www.melissasingh.com/recipe/easy-peasy-5-ingredient-sweet-chili-garlic-sauce/ (it’s actually really easy).
  3. Add 1 tbsp of apple cider vinegar, 2 chopped cloves of garlic, an additional 1-2 tbsp maple syrup (to taste) and 1 tsp red chilies to the sauce.
  4. Place 1 tsp of tapioca starch with a tiny bit of water, stir until dissolved, and place in the sauce. You can add a little bit of water to thin out the sauce a little if you’d like.