Spring vegetables Fusion Pad Thai

Hello! Do you enjoy eating foods?

I got bored with eating/cooking a bit and wanted to make something different. Then I experimented with this pad thai recipe using my soba noodles with tahini sauce. It turned out good! It is a vegan recipe, but you can use meats, eggs, or seafood if you like!

I used brown rice noodle with moringa from Lotus Foods.

Spring vegetables Fusion Pad Thai

Servings: 2-3

Ingredients:

8 oz (227g) Rice noodles, or your favorite noodles

1 tsp Garlic, minced

8 oz Tofu (extra firm or firm), cut into 1-inch cubes

1/2 cup Green onions, chopped

1 cup Asparagus, cut into 2-inch length

1 tbsp Olive oil

Salt and pepper

Sesame seeds (black or white)

Lime juice

Peanut Sauce:

1/2 ~ 1 tbsp Ginger, grated

1/4 cup Peanut butter (no sugar or oil added)

3 tbsp Rice vinegar or your favorite vinegar

2.5 tbsp soy sauce or tamari shoyu for gluten-free

1 tbsp Sesame oil

Instructions:

1. Combine peanut sauce ingredients in a bowl. Prepare rice noodles according to package instructions. Pour noodles into a colander and let drain. If noodles are sticky, toss them with 1 teaspoon of sesame seed oil.

2. Heat sesame seed oil over medium heat in a large skillet or work. Add tofu and stir for a few minutes. Add garlic and cook for 1 minute.

3. Add asparagus and season with salt and pepper. Cook until bright green and just crisp-tender, about 7-8 minutes.

4. Add green onions and cook for a minute. Add the noodles and the peanut sauce and cook for 1 to 2 minutes. Tossing until the liquid is absorbed.

5. Serve immediately and squeeze lime juice. Sprinkle sesame seeds if you like.

Note:

-       Olive oil can be used for the peanut sauce instead of sesame oil.

Posted on May 4th, 2020