Peanutty Pad Thai Style Noodles
This has to be one of my favorite go-to recipes! This version of a Pad Thai is super creamy, a little sweet, gluten free and vegan! I wasn't planning on putting a blog together about this one so I don't really have pictures of the steps but the recipe is worth the reading!
Bring a large pot of water to a boil. Add the noodles and cook as directed on the package. I used Annie Chun's Pad Thai Rice Noodles. Rinse the cooked noodles thoroughly with cold water.
In the same pot add a little sesame oil and cook the cubed tofu for 3-4 minutes over medium heat until the edges have a little color. Remove and let cool in a bowl.
To make the sauce add the coconut milk, water, agave nectar, soy sauce, peanut butter, chili-garlic sauce, ginger and garlic in the pot over medium heat and whisk until all the liquids are blended into a creamy mixture. Turn the heat to low and add the lime juice and sesame oil.
Add the noodles back to the pot with the tofu, carrots and scallions and mix until all incorporated. Plate and garnish with sesame seeds, cilantro and a lime wedge.
You can substitute the tofu for chicken, steak or shrimp. All will go well with this dish!
INGREDIENTS
1 box (8 oz) Annie Chun's Pad Thai Rice Noodles
1 cup coconut milk (I used full fat but you can use lite)
1/2 cup water
1/4 cup agave nectar
1/4 cup soy sauce
1/2 cup peanut butter (I used natural chunky)
1 tbsp chili-garlic sauce
1 tsp freshly grated ginger
3 cloves of garlic, minced
juice of 1 lime
1 tbsp sesame oil
2 scallions, trimmed and thinly sliced
2 carrots, peeled and shredded
1/2 block of firm tofu drained and cubed
sesame seeds to garnish
cilantro to garnish
lime wedge to garnish
From my family to yours... We hope you enjoy this dish over conversation, laughs, firsts for your babies and creating memories around the kitchen table! Buon Appetito!
Bring a large pot of water to a boil. Add the noodles and cook as directed on the package. I used Annie Chun's Pad Thai Rice Noodles. Rinse the cooked noodles thoroughly with cold water.
In the same pot add a little sesame oil and cook the cubed tofu for 3-4 minutes over medium heat until the edges have a little color. Remove and let cool in a bowl.
To make the sauce add the coconut milk, water, agave nectar, soy sauce, peanut butter, chili-garlic sauce, ginger and garlic in the pot over medium heat and whisk until all the liquids are blended into a creamy mixture. Turn the heat to low and add the lime juice and sesame oil.
Add the noodles back to the pot with the tofu, carrots and scallions and mix until all incorporated. Plate and garnish with sesame seeds, cilantro and a lime wedge.
You can substitute the tofu for chicken, steak or shrimp. All will go well with this dish!
INGREDIENTS
1 box (8 oz) Annie Chun's Pad Thai Rice Noodles
1 cup coconut milk (I used full fat but you can use lite)
1/2 cup water
1/4 cup agave nectar
1/4 cup soy sauce
1/2 cup peanut butter (I used natural chunky)
1 tbsp chili-garlic sauce
1 tsp freshly grated ginger
3 cloves of garlic, minced
juice of 1 lime
1 tbsp sesame oil
2 scallions, trimmed and thinly sliced
2 carrots, peeled and shredded
1/2 block of firm tofu drained and cubed
sesame seeds to garnish
cilantro to garnish
lime wedge to garnish
From my family to yours... We hope you enjoy this dish over conversation, laughs, firsts for your babies and creating memories around the kitchen table! Buon Appetito!
Comments
Post a Comment