Thai Noodle Salad

Ingredients

• 8 ounces Explore Cuisine Red Rice Pad Thai Noodles
• 1/2 cup orange juice
• 3 tbsp peanut butter
• 4 tsp tamari sauce
• 2 tsp grated fresh ginger
• 14 oz extra firm tofu, grated or crumbled ( see note 1)
• 2 large carrots, spiralized
• 2 large zucchini, spiralized
• 1 cup shredded red cabbage
• 6 scallions, sliced
• 3/4 cup soybean sprouts
• 1/2 cup chopped peanuts
• Chopped fresh cilantro (optional)
• For the sauce:
• 1/3 cup lime juice
• 1/3 cup coconut sugar, you may use regular sugar or brown sugar, if not available.
• 1/3 cup tamari sauce or soy sauce, if not gluten-free
• 1/4 tsp marinated chopped red cherry peppers, Sambal Olek, sriracha (optional for heat)

Instructions

1. 1

   Cook the Red rice Pad Thai noodles according to the package instructions. Drain and rinse with cold water. Set aside

2. 2

   In a small bowl, whisk together the orange juice, peanut butter, soy sauce, and ginger until smooth

3. 3

   Heat a large nonstick skillet over medium heat. Add the grated tofu and the orange juice mixture. Mix well and cook for 15 minutes on medium-high heat or until is drier and crumbly. (See note 2)

4. 4

   To prepare the sauce, combine all the ingredients in a small bowl and mix well

5. 5

   To assemble the dish, combine the cooked noodles (see note 3), carrots, zucchini, cabbage scallions, sprouts, and cooked tofu in a large bowl. Add the sauce and toss well. Top with chopped peanuts. Can be served cold or at room temperature.