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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 tsp. sauce (tamarind, / concentrate*, or sub additional 1 Tbsp / 15 ml lime juice as recipe is written)
- 1/3 cup coconut aminos (or sub half the amount with tamari or soy sauce and work your way up as it’s saltier)
- 3 1/2 Tbsp. coconut sugar
- 1 1/2 tsp. chili garlic sauce
- 1 1/2 Tbsp. lime juice
- 2 tsp. fish sauce (Vegetarian, or store-bought // optional)
- 1 Tbsp. sesame oil (if avoiding oil, omit and use a nonstick pan)
- 1 cup extra firm tofu (cubed)
- 2 red chilies (Thai, fresh or dried, chopped OR 1/2 tsp chili flakes, optional)
- 2 cloves garlic (minced, 2 cloves yield ~1 Tbsp or 6 g)
- 1 Tbsp. coconut aminos (or tamari)
- 1 cup bean sprouts
- 1 cup green onions (chopped)
- 1/3 cup roasted salted peanuts (chopped)
- 8 oz. rice noodles (Pad Thai, We like Annie Chun’s brand)
- lime wedges
- bean sprouts
- peanut sauce
- shredded carrot
- cilantro
- Sriracha sauce (we like Huy Fong Foods brand)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol0mg0% |
Sodium460mg19% |
Potassium540mg15% |
Protein18g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber6g24% |
Sugars13g |
Vitamin A90% |
Vitamin C30% |
Calcium50% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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