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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


  1. Cook the rice noodles according to the package directions and set aside.

  2. 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.

  3. Add the remaining ingredients and simmer, stirring often, for 8-10 minutes, until thick and slightly reduced.

  4. Stir in the rice noodles until evenly coated. Garnish with sliced green onions and bean sprouts if desired.