Hearty Vegan Pad Thai

1/3 cup

Big Tree Farms Coco Aminos

1 tbsp

homemade vegan oyster sauce (recipe below)

1 1/2 tbsp

homemade chili garlic sauce (recipe below)

2 tbsp

lime juice

1 tbsp

coconut sugar

fresno peppers, diced

medium-large garlic cloves, roasted

shallot, sliced

3 tbsp

white vinegar

1/2 tbsp

coconut sugar

2 tbsp

sesame oil

2 tsp

homemade vegan oyster sauce

2 cups

water

shiitake mushrooms

pitted medjool dates

thin ginger slices

2 tsp and 1/2 cup

Big Tree Farms Coco Aminos

1 tsp

coarse salt

@sunkissedpalate

Blend all Garlic Sauce ingredients in high speed blender until you get a saucy texture, about 30 seconds.
For Oyster Sauce, Soak mushrooms in water overnight. Remove from H20, remove excess H20, and slice them. Lightly sauté mushrooms in skillet with ginger slices, adding 2 tsp of coco aminos. Once cooled, put all ingredients in blender and blend for about 1 minute.

Print Recipe