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Vegetarian paleo pad thai (veg, paleo, gf, vegan option)
5 from 4 votes

Vegetarian paleo pad thai (veg, paleo, gf, vegan option)

In this vegetarian paleo pad thai, silky ribbons of cabbage and carrot noodles are topped with a spicy-nutty sauce and a messy crown of sprouts and cashews.

Course: Main Course
Cuisine: Thai

Ingredients

  • ½ cabbage green, whole head
  • 1 onion
  • 2 carrot
  • 2 cups bean sprouts
  • 1 cup daikon sprouts optional
  • egg one per person (optional
  • 1 tofu optional, extra firm, package of
  • cashews chopped, for serving
  • 2 lime for serving
  • 2 TBs coconut oil
  • Sauce:
  • 5 tablespoons tamari sauce use 2 TBs white vinegar and 3 TBs water instead if strict paleo
  • 3 tablespoons hot sauce of your favourite
  • 3 tablespoons almond butter
  • 2 teaspoon ginger freshly grated
  • lemon juice of ½ lemon

Instructions

    Cup of Yum
  1. If using tofu, pan-fry tofu with a bit of salt and pepper in a pan for 10 minutes. Give your pan a stir every two minutes, until the tofu gets a golden crust on all sides.
  2. Finely shred cabbage with a sharp knife. Grate carrots into matchsticks on a mandoline, or into ribbons with a vegetable peeler.
  3. Preheat a large pan or wok over medium-high heat. Add coconut oil, onions, cabbage and carrots, and cook for about 7 – 10 minutes until crisp, stirring occasionally.
  4. While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
  5. Pour sauce over cabbage and cook for an additional 1-2 minutes.
  6. If using egg, make a scrambled egg for each person eating.
  7. Plate and garnish with sprouts, cashew, tofu and scrambled egg (if using), and slices of lime. Serve immediately. Keep the leftover vegetarian paleo pad thai mixture separate from the sprouts, cashew, tofu and scrambled eggs until serving time. It will keep in the fridge for a few days.