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Veggie Pad Thai

Author: Kelsey Romano
This is one of my absolute favorite meals - it is easy, versatile & takes less than 20 minutes to make! What I love about a veggie pad thai like this is that you can throw in any veggies you have on hand! You can also play around with what proteins you would like to use. I used crispy tofu in this one but it would also be delicious with shrimp or grilled chicken.
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Ingredients
 

Crispy Tofu

  • 1 block extra firm tofu
  • 2 tbsp gluten free tamari
  • 2 tsp minced garlic
  • 1 tbsp cumin
  • 1 tbsp cayenne
  • ¼ cup tapioca starch or arrowroot starch
  • 1 tsp salt

Pad Thai

  • 1 package miracle noodles
  • 1 head broccoli, chopped
  • ½ cup matchstick carrots
  • 1 red bell pepper, sliced
  • 4 tbsp gluten free tamari
  • 1 tbsp almond butter
  • green onions, to garnish

Instructions
 

  • In a bowl add tofu, seasonings, soy sauce and shake until evenly coated. Add in tapioca starch and shake again.
  • Put in air fryer and cook at 400 for 15 minutes.
  • While the tofu is cooking, heat a large skillet with avocado oil.
  • Add in veggies and saute for about 3-4 minutes. Next add in miracle noodles followed by soy sauce & almond butter. Mix well.
  • Add In the tofu, stir it up and top with green onions & sesame seeds.
  • Enjoy!
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