Ian’s Pad Thai

Ingredients

• Pad Thai sauce
• 3 to 4 tablespoons warm water
• 1 tablespoon dried no salt bullion (or just use no or low sodium broth for the water and bullion part)
• 1 tablespoon no salt peanut butter
• 1 tablespoon hot sauce (or to liking)
• 2 teaspoons liquid aminos how ever much soy sauce you can allot thay day
• juice of 1 lime
• 1 teaspoon red chili flakes
• 1 tablespoon hot chili oil or sesame oil
• *mix all up in small container*

• Stir fry veggies
• 2 carrots chopped or julliened
• 1 jalapeno diced
• 2 inch piece of ginger minced
• 1 white onion diced
• 1 green bell pepper diced
• hand full of mushrooms diced
• few leaves of basil and handful cilantro minced small (reserve half for serving)
• 4 pieces of garlic minced.
• 2 pieces of spring onion minced (reserve half for serving)
• 1 lime slices of wedges (reserve these for serving in bowls)

Directions:

Stir fry everything in a little sesame oil, starting with the most aromatic, adding jalapenos last just ad you would any stir fry.

Add the sauce towards the end and coat everything.

Cook wheat noodles or pad thai noodles separately and then drain and toss in stir fry.

Tofu
– press a block of tofu in paper towels with plate and heavy weight on top. When it’s drained for about 10 minutes (do this while chopping all the veggies)

Cut into cubes and fry in separate pan with a little oil.

You can use chicken or pork also of you want to skip this whole step, but tofu is virtually no sodium so I use it, sometimes flavor with liquid smoke and lime juice and let marinate.

Serve with tofu added to the top, the reserved veggies and some crushed no salt peanuts if you like.