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Peanut Pad Thai

vegan peanut pad thai on a plate with chop sticks

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

Servings: 4

Peanut Pad Thai


  • 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)
  • bean sprouts, for garnish
  • Cilantro, for garnish
  • Roasted peanuts, for garnish
  • Spring onion, sliced at an angle, for garnish
  • Lime, for garnish


  1. For the sauce, in a bowl, combine all ingredients and whisk until incorporated. Set aside.
  2. 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.
  3. Add the noodles (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.
  4. Garnish with bean sprouts, cilantro, roasted peanuts, spring onion, and lime. Enjoy!
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