MIRACLE NOODLE TOFU PAD THAI

Ingredients:

Sauce

1 tablespoon monk fruit (optional)

½ tablespoon chili flakes

1 tablespoon coconut aminos or gluten-free tamari

¼ cup preferred stock (such as vegetable, chicken, beef, or just water)

1 tablespoon fish sauce

2 tablespoons coconut vinegar or lime juice (vinegar will help with shelf life)

Pad Thai

2 (7-ounce) packages Miracle Noodles, fettuccine style

15 ounces organic sprouted tofu, extra firm

2 tablespoons coconut aminos or gluten-free tamari

3 large garlic cloves

1 (2-inch) piece fresh ginger

1 tablespoon avocado oil

2 large pasture-raised eggs, beaten

½ cup carrots, julienned

⅓ cup scallions, white and green part, thinly sliced

3 cups green cabbage, thinly sliced

Garnish

Fresh lime wedges

Roasted cashews, unsalted

Bean sprouts (optional)

Fresh cilantro (optional)

Method:

1. Rinse your Miracle Noodles (shirataki noodles) thoroughly under cold water, then drain completely. Pop them into a bowl and set aside.

2. Cube your tofu and set aside. Grab your microplane and grate up your fresh garlic and ginger—set these flavor heroes aside, too.

3. Heat avocado oil in a nonstick pan over medium-high heat. Toss in the garlic and ginger, sautéing just until your kitchen smells amazingabout 1 minute.

4. Add in the tofu, gently cooking until lightly golden and slightly crispy.

5. Next, push your tofu to the edges of the pan, crack in your eggs, and scramble them until they're softly cooked.

6. Now, bring in those Miracle Noodles along with half your sauce. Stir everything together, letting flavors mingle as the liquid reduces slightly. Add carrots, cabbage, and scallions, tossing to coat. Pour in the remaining sauce, and cook for an extra minute, stirring continuously on high heat.

7. Remove from heat and give everything a final toss. Plate your Pad Thai, garnishing with fresh lime wedges and crushed nuts if you'd like. Bean sprouts or cilantro are great here too!