This nut-free, gluten-free, dairy-free twist on Pad Thai is a light meal, but has all the right flavors to back it up.
Recipe created by Kendra Peterson, Drizzle Kitchen
1⁄2 Cup Don’t Go Nuts Lightly Sea Salted Spread
2 Tablespoon grated ginger
3 Tablespoon reduced sodium gluten free tamari
3-4 Tablespoon coconut sugar, maple sugar or organic cane sugar
2 green onions, minced
1/4 Cup cilantro, minced
zest from 1 lime
2 teaspoon toasted sesame seeds
1/3 Cup hot water
2 Tablespoon toasted sesame oil
1 red pepper, thinly sliced
1/2 Cup chopped snow pea pods
2 Tablespoon chopped ginger
2 cloves garlic, chopped
1 Cup sliced woodear mushrooms (you can find them dried, simply add hot water to plump them back up) or sliced shiitake mushrooms
2 teaspoon mirin (asian cooking wine)
4 servings of brown rice noodles, cooked and drained (or just rice noodles, also commonly known as “pad thai noodles”)
Mix together all the sauce ingredients with a small whisk until no more lumps of soy butter remain. Add more sugar or tamari as your tastes dictate. Set aside.
Warm a large nonstick pan over medium heat. Add the toasted sesame oil and sauté the red pepper, pea pods, chopped ginger, chopped garlic and sliced mushrooms until the vegetables are softened and it is fragrant. Add the mirin and sauté another minute.
Rinse the rice noodles in cool water to loosen. Add them to the pan along with the sauce mixture and toss with tongs until everything is combined. Sprinkle with additional toasted sesame seeds or minced cilantro and serve.