Peanutty Pad Thai

Did you know that today is National Peanut Butter day! I love all nut butters, but I’ll always be hopelessly devoted to my beloved peanut butter, so I’ll all for a day that celebrates my favorite legume. Spicy peanut sauce is my weakness, so I’ll be celebrating today with this scrumptious, spicy, peanutty Pad Thai.

Ingredients:

• 8 ounce package rice noodles
• 2 teaspoons peanut oil, divided
• 1 teaspoon tamari sauce or Braggs Liquid Aminos

• 1 teaspoon brown rice vinegar
• 14 ounce package extra firm tofu, drained, blocked and cubed
• 2 cups shiitake mushrooms, sliced
• 1 bunch broccoli, chopped into bite-sized pieces
• 1 red bell pepper, cut into thin strips
• 1 cup snow peas, ends trimmed
• Several dried Thai chili peppers, optional*
• 3 – 4 cups baby bok choy, chopped
• 1 cup mung bean sprouts
• 3 scallions, sliced
• 1/3 cup roasted peanuts, chopped

Sauce Ingredients:


• 1 cup coconut milk
• 1/2 cup natural peanut butter

• 2 tablespoons tamari sauce or Braggs Liquid Aminos

• 1 tablespoon fresh ginger, peeled

• 2 garlic cloves

• 1/2 teaspoon sea salt

• 4 tablespoons lime juice

• 1 tablespoon peanut oil

• 1 teaspoon chili garlic sauce, or to taste


Directions:

1. Cook noodles according to package. Set aside.
2. Mix all of the sauce ingredients together in blender or food processor. Set aside.
3. Add one teaspoon of the oil to large pan along with the tamari and swish it all around. Add the cubed tofu and cook on medium high heat until the tofu is browned on most sides, stirring frequently. Remove the tofu from the pan and set aside.
4. Add the remaining teaspoon of oil to the pan along with the mushrooms, broccoli, bell pepper, snow peas and Thai peppers, if using. Cook for  8-10 minutes, until all the vegetables are tender.
5. Add the bok choy and cooked tofu to the pan along with the peanut sauce. Stir together and let cook for 2 or 3 minutes, to let the flavors mix.
6. Add the mung bean sprouts and give it a quick stir.
7. Serve the vegetable mix over the rice noodles and garnish with the chopped peanuts and scallions. Enjoy!

Serves 4

*Thai peppers add a nice flavor to the dish, so I add them in when I’m cooking but I remove them from my dish before I eat. I find them far too spicy for my taste, but VeggieGuy loves them.

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I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.