We have been compensated for this post and its accompanying social media along with receiving complimentary products in order to develop this recipe.

We’re happy to partner with Tolerant Foods in support of holistic health! Why not try your hand at a new recipe to share with the folks you love?

This dish has everything you love about Thailand’s most famous street food, Pad Thai, but with a few fun twists. First off, it gets a one-two punch of plant protein from Tolerant Organic Chickpea Penne and baked tofu, not to mention the peanut butter in the sauce and the chopped peanuts on top.

We also loaded this recipe up with nutrient-rich veggies: oyster mushrooms, napa cabbage, and bean sprouts. The sauce is bright and punchy, as it should be. We use lime juice and zest with just a hint of lemongrass, which is not traditional.

All in all, it’s something traditional and altogether new. Make this spicy, sweet, sour, and savory dish tonight. Your friends and family will ask for it again and again.

Pad Thai with Chickpea Penne (Sponsored by Tolerant Foods)

Ingredients

1 box Tolerant Organic Chickpea Penne (cooked according to package instructions)
Pad Thai Sauce (recipe follows)
1/4 cup coconut oil
2 large eggs
8 ounces oyster mushrooms
2 cups chopped napa cabbage
1 bunch green onions (root end removed; cut into large pieces)
1 red bell pepper (sliced, stem and seeds discarded)
1 16-ounce package baked tofu (cut into triangles)
1 cup mung bean sprouts
1 small bunch cilantro
1/2 cup chopped peanuts
1 lime (quartered)
1 small bunch basil
Sambal (to taste)

1 Fresno chili (chopped)
1 stalk lemongrass (tender center part of the stalk, the rest discarded)
4 cloves peeled garlic
Zest of 1 lime
Juice of 2 limes
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons peanut butter

Serves 4

Directions

This dish comes together fast once you have everything chopped and ready. Make the Tolerant Organic Chickpea Penne according to the package instructions and the Pad Thai Sauce according to the recipe below. Set aside with the rest of the ingredients.
Over high heat, get your large wok or frying pan hot enough that it starts smoking. Add the coconut oil and crack the two eggs into the bottom. Allow them to cook for about 2 minutes or until they’re crispy on the bottom. With a large spoon, stir until the eggs are scrambled and cooked through.
Add the mushrooms, cabbage, onions, bell pepper, and tofu. Cook, stirring frequently for 4 minutes or until the cabbage has wilted. Add the noodles and the Pad Thai Sauce. Stir and cook until everything is thoroughly heated through; this will take about another 2 minutes. Place Pad Thai onto a serving platter and garnish with mung bean sprouts, cilantro leaves, and chopped peanuts. Serve the lime, basil, and sambal on the side.

For the Pad Thai Sauce: In the blender grind the chili, lemongrass, garlic, zest, lime juice, soy sauce, sugar, and peanut butter until well incorporated. Set aside until ready to use.



© 2019 The Chubby Vegetarian