Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
Drain excess water from the tofu, then cut it into roughly 1/2 inch squares. Thinly slice the red bell pepper, onions, and mushrooms. Peel the skin off the carrot, then continue to peel it to make ribbons. Set aside.
Step 2
Whisk together tahini, lime juice, coconut sugar, nutritional yeast, soy sauce, and water until smooth. Set aside.
Step 3
Cook the rice noodles based on packaging instructions. Drain and set aside.
Step 4
Heat up some sesame oil in a pan over medium high heat. Once hot, fry the tofu on each side for a minute or two until golden brown. Put in a bowl and set aside.
Step 5
Pour more sesame oil to the pan and add the onions, garlic, carrots, red bell pepper, and mushrooms to the pan. Stir fry for 3-5 minutes, stirring frequently.
Step 6
Add the cooked rice noodles, tofu, and tahini lime sauce to the pan. Cook for 2 minutes, stirring frequently.
Step 7
Stir in the bean sprouts, then remove the pan from heat.
Step 8
Serve this tahini pad thai topped with fresh cilantro and lime wedges! Keep in the fridge for about 2 days. Not freezer friendly.
Your folders
khinskitchen.com
5.0
(3)
10 minutes
Your folders
allrecipes.com
4.0
(752)
20 minutes
Your folders
feastingathome.com
4.9
(124)
15 minutes
Your folders
gimmesomeoven.com
4.4
(59)
25 minutes
Your folders
gimmesomeoven.com
4.4
(59)
25 minutes
Your folders
tastesbetterfromscratch.com
4.9
(521)
15 minutes
Your folders
feastingathome.com
4.9
(129)
15 minutes
Your folders
recipetineats.com
5.0
(175)
10 minutes
Your folders
foodnetwork.com
4.5
(26)
20 minutes
Your folders
therecipecritic.com
4.9
(8)
10 minutes
Your folders
thewoksoflife.com
4.9
(13)
10 minutes
Your folders
allrecipes.com
Your folders
tastesbetterfromscratch.com
4.9
(793)
15 minutes
Your folders
taste.com.au
3.3
(3)
15 minutes
Your folders
taste.com.au
3.6
(36)
10 minutes
Your folders
recipetineats.com
Your folders
americastestkitchen.com
4.6
(12)
Your folders
bigoven.com
30 minutes
Your folders
recipetineats.com