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Meanwhile, the coconut sugar adds sweetness, while the bean sprouts, green onions, and Thai basil add savory notes. You're also getting some crunchiness, salt from the peanuts, and a touch of sourness from the fresh limes. Your taste buds will be so happy! This dish is also packed with plant-based protein using brown rice noodles to keep you full - and away from those vegan cookies that have your name on them.
Ingredients
- 1/2 tablespoon Tamarind Paste
- 1/4 cup Coconut Aminos
- 5 tablespoons Coconut Sugar
- 2 teaspoons Chili Garlic Sauce
- 2 tablespoons Fresh Lime Juice
- 2 tablespoons Peanut Oil
- 1 cup Extra-Firm Tofu, cubed
- 2 Thai Chilies, sliced
- 3 cloves Garlic, minced
- 1 Shallot, thinly sliced
- 3/4 cup Scallions, cut 1/2 inch thick, separating the green from the white parts.
- 1 cup Bean Sprouts, rinsed
- 1 small Carrot, sliced thinly
- 14 ounces Brown Flat Rice Noodles
- 1 Lime, sliced
- 3/4 cups Roasted Salted Peanuts, chopped
- 1/2 cup Thai Basil Leaves, torn

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