Pad Thai

Heat a large wok on high heat. Add the garlic and stir fry until light brown – but do not burn. Add veggies and stir fry for 3-5 minute, adding the ones that take longer to cook first, until they are all cooked but still firm. Add the noodles, separating them slightly with a fork, to prevent sticking.

Reduce heat and add date paste, stirring and tossing the noodles well to combine. Add bean sprouts, scallions and chopped peanuts and serve immediately with lime and coriander.

Serves 3-4

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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