Pad Thai Noodle Bowl

T and I have been going absolutely crazy for these homemade Pad Thai Noodle Bowls. It’s the perfect cozy guilt-free dinner for two and it's packed with protein, greens, and healthy fats to keep you satiated all night long!

I hope you LOVE this dish! It’s

:

simple, flavourful, quick, nutrient-dense & tasty!

Pad Thai Noodle Bowl

Makes 2

Type Gluten Free

Time 30 minutes

Ingredients

• 1 package of Lotus Foods Traditional Pad Thai Noodles

• 1 Stalk broccoli

• 2 cloves garlic(minced)

• 5 mushrooms caps

• 1 cup kale

• 1 Tbsp sesame oil

• 7 ounces tofu (cubed)

• 1-2 stalks green onions(chopped)

• 2 eggs (omit if vegan)

Sauce:

• 1-2 Tbsps almond butter

• 1/2 cup water

• 1 tsp tamari

• Sriracha to taste

• 1 Tbsp honey

• 1 tsp apple cider vinegar

• 1/3 cup cashews

• 1/2 lemon

Instructions

1. Bring a medium pot of water to boil.

2. Add in Pad Thai Rice Noodles and cook for about 5-7 minutes until noodles are al dente.

3. While the noodles cook, chop up and sauté broccoli, garlic, mushroom caps, and kale.

4. In a second pan add oil and cubed tofu. Add in green onion, heaping tbsps of almond butter, tamari, water, sriracha to taste (or to spice), honey, apple cider vinegar, and cashews.

5. Once veggies finish sautéing (10 minutes roughly) add them into the sauce/tofu mixture.

6. Stir and pour sauce evenly throughout the veggies and squeeze in half a lemon.

7. Add the strained pad thai noodles into the veggie/saucepan and mix all ingredients together.

8. Break two eggs into the pan and stir them in until they are cooked through.

9. Once cooked (roughly 2-3 minutes). Serve the pad thai and add any additional green onions or cashews to serve.

Notes

*You can use coconut aminos or soy sauce as a substitute for tamari if you don't have any!

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