Peanut Pad Thai

Name: Peanut Pad Thai
Prep time: 10 min
Cook time: PT20 minM
Yield: 4 Cups
Ingredients: Sauce; 2 tbsp sriracha; 2 tbsp sweetener of choice; ⅓ cup tamari; 3 tsp rice vinegar; 3 tsp peanut butter; ¼ tsp minced ginger; ½ batch peanut pulp (from peanut milk); Peanut Pad Thai; olive oil, as needed for sautéing; 1 lb cubed tofu; salt, as needed; 1 lb sliced mushrooms; 2 cloves garlic, diced finely; 30 oz fettuccini konjak (or rice noodles); Garnish; Bean sprouts; Cilantro; Roasted peanuts; Spring onion, sliced at an angle; Lime

Enjoy this delicious Peanut Pad Thai, featuring leftover peanut pulp from your Almond Cow !

PREP TIME: 10 MINS SERVINGS: 4

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Instructions

For the sauce, in a bowl, combine all ingredients and whisk until incorporated. Set aside.
In a pan, add a little olive oil and sauté the tofu with a couple pinches of salt. Remove the tofu and set aside, and add the mushrooms and garlic to the same pan. Sauté for 3-5 minutes.
Add the noodles (cooked according to package instructions, rinsed, and drained) to the mushrooms with a little more olive oil, the sautéed tofu, and the sauce, and cook for a couple minutes, salting as needed, until the sauce is incorporated.
Garnish with bean sprouts, cilantro, roasted peanuts, spring onion, and lime. Enjoy!

Find it online at https://almondcow.co/blogs/pulp-recipes/peanut-pad-thai