INGREDIENTS:½ bag grain-free chips
½ cup plant-based cheddar cheese (I like Violife)
1 Tbsp sesame oil
2 cloves of garlic, chopped
1 cup carrots, julienned
2 cups bean sprouts
1 cup green onion, chopped on the diagonal
JF Spicy Salt, to taste
½ cup almond butter (I like Base Culture)
2 Tbsp chili paste
1 Tbsp coconut sugar
2 Tbsp coconut aminos
Green onion, chopped
Fresh lime juice
Sriracha, to taste
On a large baking sheet, pour a bag of grain-free chips and sprinkle with plant-based cheddar cheese. Broil for about 5 minutes until the cheese is melted and almost golden brown. Set to the side.
In large pan over medium heat, sauté the garlic n sesame oil until fragrant. Add the carrots, bean sprouts, and green onion. Sauté for 2 minutes and season with JF Spicy Salt. Add the almond butter, chili paste, coconut sugar, and coconut aminos. Sauté for 5-7 minutes, allowing the ingredients form a sauce like texture in the pan. Add additional chili paste and coconut aminos to taste.
Pour this ‘Pad Thai’ on top of the chips. Top with chopped peanuts, green onion, lime juice, and sriracha.
Recipe adapted from One Green Plant.