Cook the pad thai noodles according to package instructions. Rinse with cold water until no longer warm and then toss them with a teaspoon of avocado oil to prevent sticking.
Cook the sprouted mung beans according to package directions to make 1 ½ cups cooked. Drain and set aside. You can omit this step if you’re using actual mung bean sprouts.
Whisk or blend together together the almond butter, tamarind paste, the remaining teaspoon of avocado oil, 3 tablespoons of tamari, maple syrup, sriracha, lemon juice, and water. Set aside. Taste the sauce. If it’s too spicy for you consider adding more lemon juice, tamari and/or water, depending on your taste.
Heat the avocado oil in a large skillet over medium high heat. Add the Quorn (or tofu if you’re using) and cook until it’s browning on each side (8 to 10 minutes), splashing it as you go with the remaining tablespoon or two of tamari. Set Quorn (tofu) aside in a bowl and reduce heat on your skillet to medium.
Add the garlic and ginger to the skillet (and a little extra oil if needed). Cook until the garlic is fragrant, 1 to 2 minutes. Add the carrots and onions, and cook until the carrots are softened but still crisp, about 3 minutes.
Add the noodles to the bowl with the Quorn and pour a cup of the sauce over them and stir to coat the noodles.
Now pour the noodles and Quorn into the skillet with the veggies, add the cooked mung beans if you’re using and stir fry the noodles until they’re warm. Add more sauce as you go along to ensure everything is well coated.
If you’re using mung bean sprouts, stir them in now to warm them.
Divide the noodles onto four plates. Sprinkle with cilantro (or parsley) and peanuts and garnish with lime (or lemon). Serve.