Healthier Pad Thai | Glenda Britton, RHN

Ingredients

• Package of organic rice noodles (Lotus Foods is a great brand)
• 3 tablespoons coconut oil
• 3 cups cooked any combination cooked shrimp/chicken/tofu (see baked tofu recipe below)
• 6 u2013 8 cups spinach/kale, whatever you have on hand
• 4 cloves garlic, minced
• 3 green onions cut in u00beu201d pieces on the diagonal, cilantro, chopped walnuts, lime for garnish
• Roasted cashews (roast raw nuts for 7 minutes at 350 degrees)
• SAUCE INGREDIENTS:
• 5 tablespoons tomato paste
• 1 tablespoons tamarind chutney (optional, but really good)
• 4 tablespoons coconut sugar
• juice from u00bd lemon or whole lime
• 5 tablespoons tamari (gluten free soy sauce)
• u00bc teaspoon red pepper flakes, (more if you like it spicy)
• BAKED TOFU
• 1 block extra-firm organic tofu
• 1 tablespoon coconut oil, melted
• 3 tablespoon organic cornstarch or potato starch
• BAKED TOFU DIRECTIONS
• Preheat oven to 400
• Drain tofu. Slice into u00beu201d cubes, pat dry.
• In a bowl, toss tofu with cornstarch or potato starch
• Heat coconut oil on cookie sheet lined with parchment paper. Place tofu onto parchment paper lined cookie sheet.
• Bake for 15 minutes, toss then bake for additional 15 minutes until golden brown.