Almond Butter Green Bean Pad Thai

Almond butter is the star ingredient in this healthy twist on classic Asian Pad Thai. This oil-free, vegan recipe adds green beans and sweet onion for simple, delicious flavor. A quick and satisfying plant-based dinner! So much better than typical takeout!

Ingredients

For the Green Bean Stir-Fry:

• 1 16-ounce package firm tofu, drained and cubed

• 4 servings 8 ounces brown rice Pad Thai noodles

• 1 sweet onion thinly sliced3 cloves garlic, thinly sliced

• 4 cups green beans trimmed (about 1 pound)

For the Almond Butter Pad Thai Sauce:

• ½ cup 100g pitted dates

• 1 tablespoon 18g tamari

• ¼ cup 64g roasted almond butter

• 2 teaspoons lime juice

• 4 teaspoons 40g red chili sauce (like Sriracha)

• ½ cup water from boiling the noodles

• Yield: 2 cups sauce

Instructions

1. Preheat your oven to 400F. Line a baking sheet with parchment paper on a nonstick silicon baking mat.

2. Bring a large pot of water to a rolling boil.

To Roast the Tofu:

1. Dice the tofu into bite-sized cubes and spread into a single layer on the pre-lined baking sheet. Roast 12-15 minutes, stirring halfway through. Tofu should be golden around the edges. Let cool slightly.

To cook the Brown Rice Noodles:

1. Cook noodles in the pot of boiling water, according to package directions. You want the noodles to be “al dente” (with a little bite), so cook about 2 minutes shy of done. When the noodles are ready, portion out 1 cup of the cooking water. You’ll use this for the sauce. Drain the noodles well and set aside. While the noodles boil, prepare the sauce and vegetables for the stir-fry.

To make the Almond Butter Pad Thai Sauce:

1. In a blender, combine all of the ingredients for the Almond Butter Pad Thai Sauce. Start with ½ cup of water from boiling the noodles. Puree until creamy. You may need more water to reach a smooth, pourable consistency. Taste to adjust seasoning and spice level, add more red chili sauce if you prefer.

To make the Almond Butter Green Bean Pad Thai:

1. Preheat a wide sauté pan or wok over medium-high heat. Add the onions and sauté until golden brown around the edges, about 7-8 minutes. Add the garlic and sauté 1-2 minutes, until aromatic. Add the green beans and ½ cup water. Sauté until the green beans are bright green and tender, about 5-7 minutes. Add the cooked noodles, the roasted tofu, and Almond Butter Pad Thai Sauce. Stir everything to combine and continue cooking over medium-high heat until everything is warm and well-incorporated, about 2-3 minutes.

2. Serve immediately and enjoy!