Add noodle-free-pad-thai

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/asian/Noodle-Free Pad Thai.cook

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+>> serves: 2
+
+Press excess water out of @extra firm tofu{1/2%cup (1 TJ's block)}, then blitz in a #food processor{} or into a crumble. Mix in 1 Tbsp @coconut aminos{1%Tbsp}, 1/8 tsp @red pepper flakes{1/8%tsp}, and 1/4 tsp @tumeric{1/4%tsp}. Set aside.
+
+Slice @carrots{5}, @red peppers{1%medium}, and @green onions{3} in a food processor.
+
+In a separate #bowl{}, mix @peanut butter{2.5%Tbsp}, @lime juice{3%Tbsp}, 1/2 tsp @red pepper flakes{1/2%tsp}, @maple syrup{1.5%Tbsp}, and 2 Tbsp @coconut aminos{2%Tbsp} and bled with #immersion blender{}.
+
+Heat #skillet{} to medium and add @sesame oil{1%Tbsp}. Add sliced @jalapeño{1}, @shredded cabbage{1.5%cups}, and 1 Tbsp @coconut aminos{1%Tbsp}. Cook ~{3%minutes}, stirring frequently.
+
+Add tofu and sauté 3 to ~{5%minutes}, stirring frequently.
+
+Add 1 Tbsp @coconut aminos{1%Tbsp} and sauté ~{2%minutes}.
+
+Add sauce, @fresh ginger{1/2%tsp}, and 1/2 tsp @tumeric{1/2%tsp}. Sauté and heat until warmed through.
+
+Serve with chopped @cilantro{}. 

docs/asian/noodle-free-pad-thai.md

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+# Noodle-Free Pad Thai
+
+![Noodle-Free Pad Thai](../assets/images/noodle-free-pad-thai.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 2 | 10 minutes |
+
+## :salt: Ingredients
+
+- 0.5 cup (1 TJ's block) extra firm tofu
+- 1 Tbsp coconut aminos
+- 0.13 tsp red pepper flakes
+- 0.25 tsp tumeric
+- 5 carrots
+- 1 medium red peppers
+- 3 green onions
+- 2.5 Tbsp peanut butter
+- 3 Tbsp lime juice
+- 0.5 tsp red pepper flakes
+- 1.5 Tbsp maple syrup
+- 2 Tbsp coconut aminos
+- 1 Tbsp sesame oil
+- 1 jalapeño
+- 1.5 cups shredded cabbage
+- 1 Tbsp coconut aminos
+- 1 Tbsp coconut aminos
+- 0.5 tsp fresh ginger
+- 0.5 tsp tumeric
+- some cilantro
+
+## :cooking: Cookware
+
+- 1 food processor
+- 1 bowl
+- 1 immersion blender
+- 1 skillet
+
+## :pencil: Instructions
+
+### Step 1
+
+Press excess water out of extra firm tofu, then blitz in a food processor or into a crumble. Mix in 1 Tbsp coconut
+aminos, 1/8 tsp red pepper flakes, and 1/4 tsp tumeric. Set aside.
+
+### Step 2
+
+Slice carrots, red peppers, and green onions in a food processor.
+
+### Step 3
+
+In a separate bowl, mix peanut butter, lime juice, 1/2 tsp red pepper flakes, maple syrup, and 2 Tbsp coconut aminos and
+bled with immersion blender.
+
+### Step 4
+
+Heat skillet to medium and add sesame oil. Add sliced jalapeño, shredded cabbage, and 1 Tbsp coconut aminos. Cook 3
+minutes, stirring frequently.
+
+### Step 5
+
+Add tofu and sauté 3 to 5 minutes, stirring frequently.
+
+### Step 6
+
+Add 1 Tbsp coconut aminos and sauté 2 minutes.
+
+### Step 7
+
+Add sauce, fresh ginger, and 1/2 tsp tumeric. Sauté and heat until warmed through.
+
+### Step 8
+
+Serve with chopped cilantro.
+

mkdocs.yml

@@ -36,6 +36,7 @@ nav:
   - Home: index.md
   - Asian:
       - Cool and Spicy Noodle Salad: asian/cool-and-spicy-noodle-salad.md
+      - Noodle-Free Pad Thai: asian/noodle-free-pad-thai.md
   - Breakfast:
       - Gordon Ramsay Scrambled Eggs: breakfast/gordon-ramsay-scrambled-eggs.md
       - Joy of Cooking Pancakes: breakfast/joy-of-cooking-pancakes.md