Vegetarian Pad Thai with a Sweet-Savory Peanut Sauce Recipe | healthyGFfamily.com

Ingredients

• Approximately 4 oz Gluten-free Thin Rice Noodles (I've used Explore Asian and Thai Kitchen)
• Approximately 2 cups sweet potato noodles
• 1 cup of shredded cabbage
• 1/2 cup mung bean sprouts
• 1 cup firm tofu (drained, pressed and cubed (about 1/2 a block of tofu))
• 1/4 cup salted peanuts
• a handful of cilantro
• 1 Tablespoon peanut oil
• 1 tablespoon tamarind stir fry paste
• 1 Tablespoon low sodium gluten-free tamari or soy sauce
• 1 bunch scallions (chopped (reserve some of the green parts for garnish))
• 1 clove garlic (minced)
• 1/2 teaspoon fresh grated ginger
• juice of 1 lime
• 1 Tablespoon maple syrup
• ¼ cup natural peanut butter
• 1 tablespoon gluten-free tamari
• ½ -1 inch piece ginger
• 1 teaspoon rice wine vinegar
• 2 "squirts" sriracha sauce
• Juice of 1 small lime
• ¼ cup hot water (you can use less if you want a thicker sauce but for the salad, we prefer thinner)
• 2 tablespoon brown sugar