Medium | Servings: 6 | Ready In: 35 minutes | Yield: about 8 cups stir-fry + 2 cups sauce
A spicy sauce from creamy almond butter is the star of this twist on classic Pad Thai. Bright green beans add crisp, fresh texture to balance the chewy satisfaction from gluten-free rice noodles. Bake your tofu ahead of time and this dinner comes together in just 20 minutes. If you love this, you’ll also love: Oil-Free Vietnamese Orange Ginger Tofu Stir-fry, 5 Minute Asian Soba Noodle Bowl, and Asian Adzuki Bean Salad.
For the Green Bean Stir-Fry:
- 1 (16-ounce) package firm tofu, drained and cubed
- 4 servings (8 ounces) brown rice Pad Thai noodles
- 1 sweet onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 4 cups green beans, trimmed (about 1 pound)
For the Almond Butter Pad Thai Sauce:
- ½ cup (100g) pitted dates
- 1 tablespoon tamari
- ¼ cup (64g) roasted almond butter
- 2 teaspoons lime juice
- 4 teaspoons (40g) red chili sauce (like Sriracha)
- ½ cup water (from boiling the noodles)
- Yield: 2 cups sauce
How it’s Done:
Preheat your oven to 400F. Line a baking sheet with parchment paper on a nonstick silicon baking mat.
Bring a large pot of water to a rolling boil.
To Roast the Tofu: Dice the tofu into bite-sized cubes and spread into a single layer on the pre-lined baking sheet. Roast 12-15 minutes, stirring halfway through. Tofu should be golden around the edges. Let cool slightly.
To cook the Brown Rice Noodles: Cook noodles in the pot of boiling water, according to package directions. You want the noodles to be “al dente” (with a little bite), so cook about 2 minutes shy of done. When the noodles are ready, portion out 1 cup of the cooking water. You’ll use this for the sauce. Drain the noodles well and set aside. While the noodles boil, prepare the sauce and vegetables for the stir-fry.
To make the Almond Butter Pad Thai Sauce: In a blender, combine all of the ingredients for the Almond Butter Pad Thai Sauce. Start with ½ cup of water from boiling the noodles. Puree until creamy. You may need more water to reach a smooth, pourable consistency. Taste to adjust seasoning and spice level, add more red chili sauce if you prefer.
To make the Almond Butter Green Bean Pad Thai: Preheat a wide sauté pan or wok over medium-high heat. Add the onions and sauté until golden brown around the edges, about 7-8 minutes. Add the garlic and sauté 1-2 minutes, until aromatic. Add the green beans and ½ cup water. Sauté until the green beans are bright green and tender, about 5-7 minutes. Add the cooked noodles, the roasted tofu, and Almond Butter Pad Thai Sauce. Stir everything to combine and continue cooking over medium-high heat until everything is warm and well-incorporated, about 2-3 minutes.
Serve immediately and enjoy!
Chef’ Katie’s Tips
Gluten-Free: Be sure to use gluten-free tamari (instead of soy sauce) for the Almond Butter Pad Thai Sauce. Use gluten-free brown rice pad thai noodles or another gluten-free noodle (like chickpea, lentil, or black chia seed)
Extra Sauce: Make a double-batch of sauce and freeze extras for future meals. In addition to this stir-fry, use it on grilled vegetables, roasted sweet potatoes, or as a dip for Rainbow Nori Wraps.
Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, roasted almond butter adds rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nut or seed butter. For a less calorie-dense option, swap out the almond butter for 1 cup of chickpeas.
Tamari vs. Soy Sauce: Tamari is similar to soy sauce, but it is gluten-free. If gluten isn’t a concern for you, you can use them interchangeably in recipes.
Soy-Free: If you’re avoiding soy, use Coconut Aminos instead of the tamari. Replace the tofu with frozen green peas, canned black beans, or cooked chickpeas.
Quicker Version with Frozen Green Beans: For a quicker version of this recipe, use frozen green beans or haricot verts. Thaw first, then add to the stir-fry once the onions begin to soften. Continue to follow the recipe above. No trimming or cleaning the green beans needed!
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||15 %|
|Saturated Fat 1 g||6 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 385 mg||16 %|
|Potassium 411 mg||12 %|
|Total Carbohydrate 52 g||17 %|
|Dietary Fiber 9 g||36 %|
|Sugars 15 g|
|Protein 13 g||27 %|
|Vitamin A||1 %|
|Vitamin C||21 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shopping and Gear List
- Zinke Orchards Creamy Almond Butter(3Pack) 16oz Jars
- Thai Kitchen Gluten Free Brown Rice Noodles, 8 oz (Pack of 6)
- Huy Fong Sriracha Chili Hot Sauce, 28 Ounce Bottle (Pack of 2) (1 Pack)
- SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic) 10OZ[1PACK]