Vegan – Gluten Free
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I love pad thai and I was craving it this week! We didn’t have anything leftover as my kids gobbled this right up!
Ingredients
- 16 oz gluten free thai pasta
- 12 oz package firm tofu, drained and cubed
- 1/3 cup scallions, diced
- 2 TBS coconut aminos
- 2 TBS tamari
- 1/8 cup arrowroot
Sauce
- 1/4 cup peanut butter
- 2 limes juiced
- 1/4 coconut aminos
- 1/4 cup tamari
- 2 TBS maple syrup
- 1.5 cups of water
- dash of sriracha
Directions
- Drain and cube the tofu. Mix 2 TBS coconut aminos and 2 TBS tamari in a bowl and soak the tofu cubes. Put the arrowroot in a separate bowl and coat the soaked tofu.
- Bake the tofu at 350 for 40 mins. Flip halfway through.
- In a small bowl, whisk together the ingredients for the sauce and put aside.
- Cook noodles to directions.
- Drain pasta and place back in pot. Add sauce. Add tofu and garnish with scallions.