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RECIPE: Amy Millar’s Healthy Vegan Pad Thai with Red Rice Noodles – Egg Free, Gluten Free, Oil Free
1 Box/8oz Organic Red Rice Noodles (Explore Cuisine)
1 Container/12oz Organic Sprouted Extra Firm Tofu
3 Green Onions chopped
1 Bunch Bok Choy chopped
1 Red Pepper chopped
1 Cup Red Cabbage shredded
¼ Cup Tamari (Low Sodium)
¼ Cup Peanut or Almond Butter
2 Limes, juiced
1 TSP of Minced Garlic
1 TSP Grated Ginger
1 TSP Rice Vinegar
1 TSP Chili Sauce
½ TSP Red Chili Pepper Flakes
2 TBSP +/- Water (Depending on desired thickness)
Preheat oven to 400F
Drain tofu and set aside on dish wrapped in paper towel with weight on top.
Ensure tofu is dry, then cut into cubes.
Place tofu cubes on parchment-lined baking sheet. Bake for 30 minutes. Remove and let cool.
Prepare sauce by whisking together ingredients. Adjust flavor/thickness as desired.
Add cooled tofu to the sauce and stir to coat. Marinate and set to side.
Boil water for rice noodles. Once boiling, add noodles and simmer for 3-4 minutes in pot.
Prepare and chop veggies to be added to a preheated large skillet/pot over medium-high heat.
Add veggies with a splash of Tamari. Steam and stir for approximately 6-8 minutes.
Drain rice noodles and rinse under cold water.
Place in pre-heated wok or skillet, low-medium heat. Add marinated tofu and remaining sauce.
Stir well and add in steamed veggies.
Heat evenly throughout.
Plate and add garnish.
Amy Millar with
Healthy Vegan Pad Thai with Red Rice Noodles
Organic Red Rice Pad Thai Noodles
Some of Amy’s Ingredients
Jane Velez-Mitchell & Amy Millar with Pad Thai with Red Rice Noodles