You know that recipe that you make over and over again and EVERYONE asks you for it but you never seem to document it? Well, uh, maybe that just happens to me. But I do hear you guys when you say you want that recipe! But first, let me digress for a moment….
The sauce is pretty simple and if you have a well stocked pantry you should have all the ingredients. Don’t be too strict about following the recipe exactly – if you don’t have braggs amino acid, use soy sauce or tamari. Cooking should be stress free and fun! I find a lot of people get caught up or frustrated in following the exact recipe but once you start cooking more you will get more comfortable with making your own versions of a recipe!
I have never served this dish to someone who didn’t like it. It’s a true crowd pleaser. And even cooking it for yourself is a great idea because it’s amazing the next day too. And what’s better than having a home-cooked meal waiting for you at noon?! Doesn’t it kind of feel like someone cooked for you when you have leftovers? If you have a peanut allergy or simply don’t like peanuts you can use almond butter in this recipe. Or you can try the sauce from this pasta dish I made a while back. You can find the recipe here.Don’t be intimidated to whip this up for dinner. It’s fairly simple and sure to impress your guests and leave their bellies full!
Recipe: Serves 4
- 8 oz/1 package Brown Rice Pad Thai Noodles
- 8 cups spirulized zucchini or 6 zucchinis spirulized
- 13 oz organic tofu/1 block tofu
- 4 medium carrots peeled and sliced into long sticks
- 1 red pepper cut into long strips
- 1 onion sliced
- 4 organic eggs
- 1 bunch scallions finely chopped
- Drain your tofu and cut it into very small cubes.
- Spray a large skillet with non stick spray and place over medium heat add sliced onion and tofu. Cook for ten to fifteen minutes mixing and breaking up the tofu frequently. Once the tofu and onion is browning (you may need to add water to avoid it from sticking) add remaining vegetables.
- Meanwhile heat water while the vegetables cook for the pasta.
- Add carrots and peppers to the skillet with onion and tofu and continue to cook for another ten minutes (I like to make the sauce while the vegetables are cooking).
- After ten minutes add spirulized zucchini to the pan and stir. Keep in mind the zucchini will shrink so it may not fit in all at once. Cook for an additional 15 minutes until everything is well combined.
- By now the water should be boiling add pasta and cook as directed. Do not over cook! They will be too mushy to eat. Once pasta is cooked rinse very well with cold water and set aside. I like to add a little oil to the boiling water to avoid the noodles from sticking to each other.
- In the same pan set aside vegetables leaving yourself a small space to scramble eggs. Whisk eggs and add to that corner of the pan (you can also scramble in a separate pan). Cook for 5 minutes or so mixing frequently.
- Shut the fire and add pasta, scallions and sauce to the vegetables. Mix everything to combine so all of the pasta is evenly coated with sauce. Garnish with crushed peanuts and lime.
- 1/2 cup fresh lime juice or lemon juice
- 1/2 cup peanut butter
- 1/2 cup braggs amino acid
- 1/4 cup siracha (more or less depending on how spicy you like it 1/4 cup is spicy!)
- 1 tablespoon toasted sesame oil
In a medium bowl add all ingredients whisk together or add to a blender and blend ingredients until smooth.