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