Vegan Pad Thai - Root Cause Medical Clinic Clearwater FL

Ingredients

• 8 ounces pad thai rice noodles
• 6 tablespoons organic smooth almond butter
• 1 tablespoon tamarind paste
• 2 teaspoons avocado oil (divided)
• 5 tablespoons organic tamari (gluten-free, divided into 3 tablespoons and 2 tablespoon)
• 2 tablespoons maple syrup
• 1 1/2 tablespoons sriracha (or to taste)
• 1/3 cup organic lemon (or lime juice)
• 1/2 cup water
• 1 tablespoon avocado oil
• 1 clove garlic (minced)
• One bag of Quorn Chik’n Tenders or 14 ounce block of extra firm organic tofu (drained)
• 1 tablespoon grated ginger
• 2 large organic carrots (cut into thin strips)
• 4 organic green onions (halved lengthwise and cut into 1/2-inch pieces)
• 1 cup cooked sprouted mung beans (I use TruRoots variety – 3/4 cup dried yields about 1 cup cooked, or 1 cup mung bean sprouts)
• 1/2 cup cilantro or parsley (chopped)
• 1/4 cup organic peanuts (chopped)
• Lemon slices (for garnish)