Parsnip Noodle Pad Thai

Ingredients

Parsnips

4 medium, spiralized or julienned

Firm tofu

14 oz, cubed

Carrots

2 medium, julienned

Red bell pepper

1, thinly sliced

Bean sprouts

1 cup

Green onions

4, chopped

Cilantro

1/4 cup, chopped (for garnish)

Peanuts

1/4 cup, crushed (for garnish)

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Lime

1, juiced

Soy sauce

3 tablespoons

Fish sauce

1 tablespoon

Honey

1 tablespoon

Sriracha

1 tablespoon (or to taste)

Oil

2 tablespoons (for cooking)

Instructions

1. In a large skillet or wok, heat the oil over medium heat.
2. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn.
4. Add the spiralized parsnips, julienned carrots, and sliced red bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are slightly softened but still crunchy.
5. In a small bowl, whisk together the lime juice, soy sauce, fish sauce, honey, and sriracha to create the sauce.
6. Pour the sauce over the vegetable mixture in the skillet and toss to coat evenly.
7. Return the cooked tofu to the skillet along with the bean sprouts and chopped green onions. Cook for an additional 2-3 minutes until everything is heated through.
8. Remove from heat and garnish with crushed peanuts and chopped cilantro.
9. Serve hot, and enjoy your delicious, healthy Parsnip Noodle Pad Thai!