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Vegan Pad Thai by Candice Lynn

Posted by VOORAY INTERNATIONAL on

Current Hometown: New York
Instagram: @candicelynnfitvegan

I grew up in the deep fried South and, though always active, never really gave a lot of attention to what I ate or my health in general.  It wasn't until the age of 24 that I started educating myself on nutrition and maintaining a regular program of exercise.  I gradually eliminated unhealthy foods from my diet and progressed to a mostly vegetarian then vegan lifestyle.  I also developed a love for exercise, especially HIIT, HIT, and rehabilitating workouts.  

We can only control so much when it comes to our health due to many factors that are out of our hands (environmental, hereditary, etc).  I have decided to reasonably control what I can to remain as healthy, energetic, and youthful as possible.  I also find much happiness and satisfaction in knowing my choices are positive for the world around me.  My current lifestyle is a far cry from my upbringing, but my vegan diet coupled with a passion for fitness has led me to feel the best I've ever felt!  I hope to motivate others to take an interest in their health by adopting plant-based lifestyle and staying active physically by my example and social media platforms.

Vegan Pad Thai 

1 tsp coconut oil
1-2 shallots, chopped finelytext
2 large cloves garlic, crushed
1/2 package of rice noodles
1/4 cup water
1/4 cup coconut sugar
1/4 cup tamarind concentrate
1/4 cup low sodium soy sauce, liquid aminos, or coconut aminos
1-2 tsp chili powder
1 cup bean sprouts + more to garnish 
1/4 cup chives or green part of scallions
1 cup tofu, cut into cubes
Crushed roasted peanuts
Fresh lime juice
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Directions:
Soak noodles in warm water.  Heat oil in pan over medium heat.  Add shallot and garlic and stir fry until aromatic.  Add mushrooms and saute a few minutes more.  Combine sugar, soy sauce or alternative, and tamarind concentrate in small bowl.  Add to pan.  Rinse and add noodles.  Stir to coat with sauce and continue cooking until noodles are soft (careful not to overcook and dry out).  Add tofu, chili powder, bean sprouts, and chives to pan and combine.  Remove from pan when chives or scallions become vibrant green.  Garnish with roasted peanuts, more fresh bean sprouts, fresh lime juice, and chili powder.  Enjoy!

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