1/4 cup creamy peanut butter
2 tablespoons soy sauce
1/2 teaspoon ground ginger or grated fresh ginger
1 garlic clove, finely minced
1-2 tablespoons sriracha sauce
1/2 tablespoon honey
1-2 teaspoons fish sauce
1 teaspoon sesame oil
3/4 cup unsweetened almond or coconut milk from the carton or used canned coconut milk for stronger coconut flavour
Pad Thai Ingredients:
3 medium sweet potatoes
1 tablespoon sesame oil, divided
1 350 gram package extra firm tofu, drained and cubed
3 extra large eggs
2 1/2 cups broccoli florets
1 large red bell pepper, sliced into thin strips
cilantro, if desired
In a medium bowl whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until smooth. Set aside.
Pad Thai Directions:
Cut the ends off of the peeled sweet potato and then use your spiralizer to spiralize it; if you don't have a spiralizer you can use a julienne peeler to make the noodles. Set noodles aside.
Heat 1/2 tablespoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add the tofu and cook for 4-6 minutes until browned. Once cooked through, transfer to a bowl.
Add the scrmbled eggs with a little salt and pepper to the pan and heat through. (Can scramble fry or make into a thin omelet.) Make sure they are in small pieces and add to the chicken.
Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets and red pepper strips. Stir-fry for 2 minutes.
Add in sweet potato noodles and cook for 1-2 minutes longer.
Add in peanut sauce, tofu and eggs, stirring to coat.
Reduce heat to medium low and cook for another few minutes until sweet potato noodles are al dente.