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Vegetarian Pad Thai-Inspired Zoodles
Ingredients
  • subheading: Sauce:
  • ⅓ cup (75 mL) vegetable broth
  • 3 tbsp (45 mL) ketchup
  • 2 tbsp (30 mL) peanut butter
  • 2 tbsp (30 mL) lime juice
  • 2 tsp (10 mL) finely grated ginger
  • 1 tsp (5 mL) soy sauce
  • hot Chinese chili garlic sauce, to taste
  • 2 tsp (10 mL) cornstarch
  • subheading: Pad Thai:
  • 350 g block extra-firm tofu
  • ½ tsp (2 mL) hot pepper sauce
  • 1 small zucchini
  • 2 tbsp (30 mL) oil, preferably peanut
  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 3 cups (750 mL) thinly shredded Nappa cabbage
  • ½ red pepper, thinly sliced
  • ½ cup (125 mL) coarsely grated carrot, about 1 small
  • ½ cup (125 mL) thinly sliced snow peas
  • ½ cup (125 mL) bean sprouts
  • 2 tbsp (30 mL) chopped peanuts
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