We love Thai food. At this point in our lives if we go out to eat it is either for Thai or Pho. Everything else we feel like we can make just as good at home and we enjoy cooking together, but honestly now that I have developed this amazingly easy and delicious recipe we may not be going out for Thai as much. Feel free to put in tofu, just veggies, or any meat of choice. I am currently moving so I was just using up what I had left. So I used canned chicken and frozen vegetables and it was still so good!
Almond Butter Pad Thai
4 Tablespoons of soy sauce
3 Tablespoons of Maple Syrup
2 Tablespoons of Almond Butter
2 Tablespoons lime juice
1 can of Coconut Milk
1 Clove of Garlic minced
2 Cups of chopped vegetables
1 Cup of tofu, chicken, or beef
2 bunches of Vermicelli noodles
- Boil water for noodles.
- Mix soy sauce, maple syrup, almond butter, lime juice, coconut milk, and garlic together.
- Boil Vermicelli noodles in water for about 7 to 9 minutes. Drain.
- Mix noodles and sauce together.
- Add in any vegetables and protein and serve.