Peanut Butter Pad Thai
We dig these peanut noodles from our Ambassador Krysten. Sesame oil, chili paste and some amazing seasononings makes this vegan keto dish sing. Pair it with our Miracle Noodle Angel Hair.
Recipe by Krysten Jorgensen AKA @thedailykale
1 pack of Miracle Noodle Angel Hair
1/2 cup peanut butter
1-2 tbsp chili paste
1 tsp rice vinegar
2 tbsp sesame oil
4 tbsp tamari or soy sauce
1 tbsp Lakanto Monkfruit Sweetener in Golden
2 tbsp lime juice
1 garlic clove
1/4 tsp ginger powder
1/4 cup green onion
4-6 tbsp cilantro
4-6 tbsp water (added in slowly)
1. First you want to strain 1 bag of Miracle Noodle and rinse thoroughly with water. Get as much water out as you can. Place noodles in a lightly sprayed sauté pan on medium heat. Stir around and get as much water as you can out of the noodles. Basically until the noodles are dry. And then set aside while you make the sauce.
2. In a food processor, place all ingredients except water, and blend for about 5-10 seconds. Add in water little by little until a smooth creamy consistency. I blend for about 20-30 seconds to make sure it’s completely combined.
3. Back in the sauté pan add in about 3-4 tbsp of the peanut sauce (or more if you like) with the noodles on a low heat until the noodles are coated in the sauce.
4. Store the rest of the sauce in an air tight container/mason jar in fridge for up to 4 days. For this particular dish, I added in bell pepper, cabbage and more green onions, cilantro, microgreens and sesame seeds as a garnish.