Vegetable Pad Thai

1. Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper.

2. Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges.

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