You can create the familiar flavors of pad Thai with a Korean twist - tangy, sweet, pungent and spicy - all from the comfort of your own kitchen. We're replaced rice noodles with zucchini "zoodles," and recreated the depth of flavor that normally comes with fish sauce by using Mother-in-Law's Garlic Gochujang. We've added Toasted Quinoa for another layer or flavor, texture and protein, too.
- 2 cups zucchini noodles ("zoodles")
- 2 cups blanched bean sprouts
- 1 cup cooked I Heart Keenwah Toasted Quinoa White
- 1/2 8oz packet of tempeh, pieces thinly sliced
- 1/3 cup Mother-in-Law's Garlic Gochujang
- 1/3 cup soy sauce
- 1/3 cup peanut butter
- 2 Tbs maple syrup
- juice of 1/2 lime
- sprinkling of sea salt
- Crushed peanuts
- In a non-stick pan, over medium heat, warm up the zoodles and tempeh. We recommend placing the tempeh in the pan first, as it takes longer to warm through.
- Combine zoodles, bean sprouts, quinoa and tempeh in a bowl.
- Separately, whisk together sauce with gochujang, soy sauce, peanut butter, maple syrup, sea salt, and lime juice.
- Combine sauce with vegetables and serve with crushed peanuts and cilantro.