Bega Peanut Butter

Zucchini Noodle Pad Thai with Peanut Dressing

Need to know

Serves: 4

Preparation time: 10-15 minutes

Cooking time: 5 minutes

What you need

Pad Thai:

200 grams of extra firm tofu

1 tbsp extra virgin olive oil

2 carrots, spiralized

1 zucchini, spiralized

¼ of a red cabbage, finely sliced

1 red capsicum, sliced

2 spring onions, finely sliced

8 x sugar snap peas, sliced

1 tbsp of sesame seeds

Dressing:

1/3 cup Bega Simply Nuts Peanut Butter Smooth

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp lime juice

½ tsp grated ginger

1 clove garlic, minced

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.

Instructions

Step 1.

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.

Step 2.

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.

Step 3.

Divide the tofu amongst the 4 Simply Nuts glass jars.

Step 4.

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.

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