Allyson Kramer's Drenched Pad Thai Salad Recipe | Heather Nicholds

Name: Allyson Kramer's Drenched Pad Thai Salad Recipe | Heather Nicholds
Ingredients: 3/4 cup (175 ml) pineapple juice; 3 scallions (or green onions or chives), thinly sliced; 2 cloves garlic, minced; 3 Tbsp (45mL) wheat-free tamari (soy sauce); 1 tsp Chinese 5-spice powder; 1 teaspoon peanut oil or olive oil (I left this out); 2 Tbsp (30 ml) lime juice; 4 heaping Tbsp (64 g) peanut butter (or almond, or any other nut/seed butter); 2-3 zucchini (depending on size); 1 package (16 oz, or 455g) extra-firm tofu, well drained and pressed (I left this out); 1 can (15 ounces, or 420 g) pineapple slices in pineapple juice (I used fresh); 1 mango, cut into bite-size pieces; 1/2 cup (110 g) roasted peanuts, crushed; Chopped fresh cilantro or parsley (optional); Favorite hot sauce (optional)

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Taste the tropics with Allyson Kramer’s Drenched Pad Thai Salad, a vegan, gluten-free delight featuring zucchini noodles and tropical fruits. Perfect for a refreshing dinner!

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Ingredients

3/4 cup (175 ml) pineapple juice
3 scallions (or green onions or chives), thinly sliced
2 cloves garlic, minced
3 Tbsp (45mL) wheat-free tamari (soy sauce)
1 tsp Chinese 5-spice powder
1 teaspoon peanut oil or olive oil (I left this out)
2 Tbsp (30 ml) lime juice
4 heaping Tbsp (64 g) peanut butter (or almond, or any other nut/seed butter)
2-3 zucchini (depending on size)
1 package (16 oz, or 455g) extra-firm tofu, well drained and pressed (I left this out)
1 can (15 ounces, or 420 g) pineapple slices in pineapple juice (I used fresh)
1 mango, cut into bite-size pieces
1/2 cup (110 g) roasted peanuts, crushed
Chopped fresh cilantro or parsley (optional)
Favorite hot sauce (optional)