Tequila Lime Pad Thai … Pad thai can be any of many variations on fried rice noodles. Most include peanuts and I like the creamier versions I’ve tried. A splash of tequila with this super creamy dish will keep you full and happy and makes a perfect summer time dinner.
We used Beyond Meat Grilled Chicken Strips. We discovered them on the menu during a recent trip and, wow, they were awesome. They’re widely available. I get them at a local Kroger. Sliced extra firm tofu would be nearly as nice.
The tequila is going to add some depth of flavor, without any bite. Any alcohol will cook away. The lime and coconut together with the little bit of coconut sugar are just heavenly.
Tequila Lime Pad Thai
Delicious and creamy version of Pad Thai that uses Beyond Meat chicken strips and a splash of tequila.
- 4 oz rice noodles, cooked
- 2 tbsp olive oil
- 1 pkg Beyond Meat Chicken Strips or 1 pkg extra firm tofu, sliced into strips
- 1/2 cup light coconut milk
- 1/4 cup lime juice
- 1/4 cup almond butter
- 3 tbsp coconut sugar or agave
- 1/4 cup sliced onions
- 1/4 cup thinly sliced carrots
- 1/4 cup tequila
- 1 tsp red pepper flakes
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
Cook the rice noodles according to the package directions and set aside.
In a large skillet over medium high heat, add the olive oil and Beyond Meat Grilled Chicken Strips and saute until slightly browned, about 4 minutes.
Add the remaining ingredients and simmer, stirring often, for 8-10 minutes, until thick and slightly reduced.
Stir in the rice noodles until evenly coated. Garnish with sliced green onions and bean sprouts if desired.
Need a tequila drink to go with your tequila dinner? Try this Tequila Mojito from Garnish with Lemon.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.