Creamy Veggie Pad Thai

This part of a new “5 Minute Meal Challenge”.  Where we attempt to create a totally Challenge Friendly meal, start to finish in only five minutes.  We know dinners can be a difficult time, and finding good food fast is definitely a challenge lol.  So here we are challenging ourselves to create meals for you super quick!  Hope you love it…

love bonnie ?

PS You have to watch the video to see if I make it in time ?

Creamy Veggie Pad Thai

serves 3-4

Ingredients

• 1 tbsp avocado oil
• 1 onion, chopped
• 1 red pepper, sliced thinly
• 1 cup bok choy, stems and leaves chopped separately
• 1 cup mushrooms, chopped
• 1/2 package brown rice vermicelli noodles or zucchini cut into julienne strips
• PAD THAI SAUCE
• 2 tbsp almond butter
• 3 tbsp tahini
• 2 tbsp tamari sauce or braggs
• 1 lemon, juiced
• 1/3 cup water (add more if the sauce is too thick)
• 1/3 cup cashews, chopped (for topping)

Method

Saute onions, mushrooms, peppers, and boy choy (stems) with a little avocado oil or sesame oil, for about 3 mins.
Add vermicelli noodles into hot water and let soak.

While veggies are sauteing prepare sauce. Add almond butter, tahini, tamari sauce, lemon juice and water into blender and pulse until smooth.

Add more water to the sauce if it’s too thick.  Add boy choy (leaves) and creamy pad thai sauce into the veggie mixture, and continue to cook for roughly 2-3 mins. Drain noodles and add to the veggies and sauce.
Top with chopped cashews, and serve.