This super easy, nourishing, and delicious Almond Butter Pad Thai is perfect for a quick meal, and the leftovers are great too! The recipe is Asian-style and can be made with either almond butter or peanut butter.
Cook your noodles according to package instructions. Press the extra firm tofu between paper towels to remove excess water, then slice it into cubes. Sauté the bell pepper, carrots, and tofu with 2-4 tablespoons of coconut aminos until browned and soft. In a separate bowl, combine 1/2 cup coconut milk, 3 tablespoons almond butter, 3 tablespoons coconut aminos, 1/4 teaspoon salt, 1/2 teaspoon garlic powder, 1 teaspoon sriracha, and the juice from 1/2 of a lime; mix until well combined. Once the veggies and tofu are cooked, turn the heat to low. Drain the cooked noodles and add them to the pan with the veggies and tofu, then pour the sauce over everything. Mix until well combined. Chop up some green onions and cilantro and add them to the pan. Add more coconut aminos if desired and enjoy!
