Recipe Collab: Korean Zoodle Pad Thai

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.  

Serves 2

Ingredients

Base:

• 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

Sauce:

• 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

Garnish:

• Crushed peanuts
• Cilantro

Directions

1. 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. 
2. Combine zoodles, bean sprouts, quinoa and tempeh in a bowl.
3. Separately, whisk together sauce with gochujang, soy sauce, peanut butter, maple syrup, sea salt, and lime juice.
4. Combine sauce with vegetables and serve with crushed peanuts and cilantro.

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