This tasty dish is packed full of goodness & tastes amazing.
- 8 ounces pad Thai rice noodles
- 2 tablespoons coconut oil
- 14 ounces organic tofu or tempeh
- ½ teaspoon salt
- 4 cups broccoli florets
- 2 cups scallions
- 1 cup lightly packed cilantro
- 4 ounces mung bean sprouts
- I red chilli
- 2 tablespoons tomato paste
- 5 tablespoons tamari or soy sauce (gluten free)
- 6 tablespoons coconut sugar
- ¼ cup fresh lime juice
- 2 tablespoons organic white miso
- ¼ cup of water
- 2 tablespoons of Sirach
- ¾ cup of chopped roasted cashew nuts
- Extra wedges of lime
Cover the Thai noodles in a boiling hot water, & leave in a bowl for 45 minutes.
Cut the tofu or tempeh into cubes & cook in a hot pan with one tablespoon of coconut oil until nice & brown. Once cooked transfer to a dish & cover with tin foil. Use the same pan to cook the broccoli in coconut oil, transfer to the dish with the tofu.
Prepare the sauce in a separate bowl by mixing all the ingredients together. The miso may take a while to dissolve but as long as you have combined it to a smooth consistency this will be okay.
Pour the half the sauce into the pan on a medium to low heat & cook the onions & garlic for about 1 minute & then add the scallion, cilantro & toss together until the leaves have wilted. Then pour in half the sauce & allow to heat through. Then add the noodles & transfer the tofu & broccoli & heat through until cooked & serve immediately with fresh wedge of lime & chopped cashews or with extra cilantro if desired.
This dish is packed full of complex carbohydrates & wonderful flavonoids from the vegetables & leaves.
Rice noodles are made with rice, buckwheat & mung beans & are gluten free. They are packed full of fibre & protein. As well as providing zinc, iron, calcium & magnesium.
Tofu is a great meat substitute as it is a good source of protein & contains amino acids. The benefits documented for regularly consuming tofu is that it significantly lowers total cholesterol & bad cholesterol (low-density lipoprotein levels). Some people don’t like tofu or soya products because of the effect on hormones & oestrogen. However I feel this is a personal choice & it can be used as a vegan meat substitute & it helps to satisfy your appetite & absorbs the flavours of the dish well.
Broccoli is a great cruciferous vegetable & anti-inflammatory food containing fibre, protein, calcium, iron, vitamins A & C & potassium.
Mung beans sprouts are crisp & are packed full of fibre as well as vitamins B, C & K.
This dish is great for all the family to enjoy & is so simple to make & ta