Plant Thai
3 small bunches baby bok choy chopped vertically
1 julienned bell pepper
1 carton shiitake mushroom
2 tablespoons avocado oil
2 cloves minced garlic
Pad Thai rice noodles (I used Annie Chuns brand)
Cilantro
¼ cup halved cashews
Sea salt
Sauce:
¼ cup coconut aminos
1 tsp maple syrup
½ tsp chili powder
½ tsp red chili flakes
¼ tsp ground ginger
1 clove minced garlic
1 tbsp sesame oil
1 whole lime juice squeeze
Sea salt
In saucepan, heat avocado oil and minced garlic until aromatic, making sure not to burn the garlic. Saute the bok choy, pepper, mushrooms until cooked through, adding salt to taste. Once done, set to side.
In separate bowl, whisk together all sauce components.
Cook your noodles per your package’s instructions. Once done, strain and add to larger saucepan along with whisked sauce and cooked vegetables. Turn stove on low/medium simmer to ensure that noodles and vegetables absorb all sauce (should look like a glaze).
Top with cilantro and cashews.