Name: Vega Pad Thai
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 25 g Cashew nuts; 1 piece Egg; 2 Tbsp Coconut oil; 1 clove Garlic; 1 piece Spring onion; 100 g Zucchini; 1⁄2 Tbsp Fresh ginger; 1⁄2 piece Red pepper (hot); 10 g Fresh coriander; 1⁄2 piece Lime; 1⁄2 Tbsp Coconut blossom sugar; 1⁄2 piece Shallots; 1 hand Mung Bean sprouts; 50 g Green beans; 1⁄2 tsp Tamarinds; 1 Tbsp Coconuts Aminos

Nuts

Nightshade

Chicken egg

Legumes

Citrus

Culicool

Lunch

Dinner

Paleo

Vegetarian

Vega Pad Thai

 Mix the coconut aminos, tamarind and the sugar and set aside. 

 Chop the pepper, squeeze the garlic cloves, grate the ginger and chop the onion. 

 Heat the oil in a wok over medium heat. Stir fry the chili pepper, garlic, ginger and onion in the oil in a wok over medium heat until softened. 

 Cut the string beans into strips and fry them. 

 Stir in half of the cashew nuts and all noodles. 

 Push it to one side of the wok and fry the egg on the other side. Stir until the egg is cooked and mix through the dish. Add the lime juice and the coconut aminos and tamarind sauce, mix everything well and add the bean sprouts at this time. 

 Serve on a plate with spring onion, the cilantro and the rest of the cashew nuts. 

Vega Pad Thai

Vega Pad Thai

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