Bega Peanut Butter
Zucchini Noodle Pad Thai with Peanut Dressing
Turns out you can make friends with salad after all! A light, healthy take on Pad Thai that uses raw vegetable noodles instead of rice noodles.
Place a frying pan over high heat. Add the olive oil and tofu and fry the tofu until golden and crispy, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper.
Meanwhile, to make dressing, place Simply Nuts, soy sauce, rice vinegar, sesame oil, lime juice, ginger and garlic into a small bowl and whisk to combine. Add water if mixture is too thick. Divide the dressing between the 4 Simply Nut jars.
Divide the tofu amongst the 4 Simply Nuts glass jars.
In a separate bowl add carrots, zucchini, red cabbage, red pepper, spring onion, sugar snap peas and sesame seeds and toss to combine. Evenly divide salad between the 4 jars on top of the dressing and tofu. Put the lids on the jar and once ready to eat shake before eating so that the dressing goes through the salad.