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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 fettuccini konjak (or rice noodles)
Garnish
bean sprouts, for garnish
Cilantro, for garnish
Roasted peanuts, for garnish
Spring onion, sliced at an angle, for garnish
Lime, for garnish
Peanut Pad Thai
Enjoy this delicious Peanut Pad Thai, featuring leftover peanut pulp from your Almond Cow!
Servings: 4
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, for garnish
Cilantro, for garnish
Roasted peanuts, for garnish
Spring onion, sliced at an angle, for garnish
Lime, for garnish
Directions
Step 1
For the sauce, in a bowl, combine all ingredients and whisk until incorporated. Set aside.
Step 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.
Step 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.
Step 4
Garnish with bean sprouts, cilantro, roasted peanuts, spring onion, and lime. Enjoy!