2 Tbs Lemon Juice
5 Tbs Tamari
4 Tbs Honey
1 1/2 Tbs Nut Butter
3 Tbs Olive Oil
- Combine the sauce ingredients together WELL. In a shaker or blend together. Let it side on the side while you prepare the rest of the dish.
3 cloves Garlic
2 Tbs Ginger, grated
10 Spring Onions, sliced finely
1/2 tsp Cayenne Chilli
1 tsp Celtic Salt
2 cups Sweet Potato, cut into long thin strips
1 Red Capsicum, cut into long thin strips
1 Bok Choy, chopped into strips
2 cups sprouted Mung Beans
2 Tbs Lime Juice
225g pack of pad Thai noodles, cooked, drained.
- Saute the tofu, garlic, ginger, spring onion, chilli, salt and sweet potato in a little olive oil until the sweet potato begins to soften.
- Add the red Capsicum, Bok Choy and Mung Beans to the above vegetables and saute for a few minutes.
- Add the 'Sauce' and noodles to the vegetables and remove from heat. Add lime and garnish with chopped up fresh coriander.
Posted by Melissa Awde
"The Lord is my Shepherd; I shall not want." Psalm 23:1