Jackfruit Pad Thai
This plant-based take on a Thai favorite can be made gluten-free with the use of gluten-free soy sauce.
Ingredients
- 12- ounce package rice noodles
- 2 tablespoons peanut or vegetable oil
- 4 cloves garlic minced
- 5 green onions sliced
- 1 package Upton’s Naturals Chili Lime Jackfruit
- 1 cup fresh bean sprouts
Sauce:
- 2 tablespoons tamarind concentrate
- Juice of 2 limes
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- 3-4 teaspoons chili sauce to taste
Garnish:
- ½ cup chopped peanuts
- ⅓ cup sliced green onions
- Lime slices
Instructions
- Soak noodles in a large bowl of hot water for 30 minutes to 1 hour, or until the noodles are softened. Mix together all of the sauce ingredients in a small bowl.
- Heat the peanut oil in a large wok or skillet and stir fry the noodles for 2 minutes. Add the garlic, green onions, and jackfruit, then stir in sauce. Cook for another 4-5 minutes, adding the bean sprouts in the last minute.
- Plate the Pad Thai and garnish with chopped peanuts, sliced green onions, and lime slices.