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Peanut Pad Thai

Enjoy this delicious Peanut Pad Thai, featuring leftover peanut pulp from your Almond Cow !
  • Prep time: 10 min
  • Cooking time: 20 min min
  • 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!

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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 fettuccine konjac (or rice noodles) Garnish Bean sprouts Cilantro Roasted peanuts Spring onion, sliced at an angle Lime

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