Vegetarian Pad Thai with a Sweet-Savory Peanut Sauce Recipe

Name: Vegetarian Pad Thai with a Sweet-Savory Peanut Sauce Recipe
Total time: 30 min
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 tablespoons brown sugar

www.healthygffamily.com

A gluten-free and vegetarian twist on classic Pad Thai, packed with veggies and a yummy peanut sauce—easy to make and full of flavor!

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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 tablespoons brown sugar