Peanut Pad Thai
Enjoy this delicious Peanut Pad Thai, featuring leftover peanut pulp from your Almond Cow !
PREP TIME: 10 MINS
SERVINGS: 4
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!
Ingredients
Sauce2 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
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