Source: Good Grief Cook | Serves: 2 as a main | Time: 25 min
Changes: replaced honey with agave; replaced soy sauce and fish sauce with coconut aminos; replaced ginger with allspice; used "Miracle Noodles"; skipped scallions, peanuts and sesame seeds; changed the instructions
½ cup smooth peanut butter
¼ cup warm water
¼ cup rice vinegar
2 tbsp agave nectar
2 tsp coconut aminos
1 tsp ground allspice
½ tsp Thai red curry paste
Pear Pad Thai Salad
2 firm ripe #pears, julienned (do not peel)
2 tbsp fresh lime juice
1 package of Miracle Noodles
1 tbsp toasted sesame oil
1 red bell pepper, julienned
1 carrot, julienned
2 tablespoons chopped cilantro, plus additional for garnish
In a bowl, whisk all the peanut dressing ingredients together until well blended; set aside.
In another bowl, toss pears with lime juice; set aside.
Meanwhile heat up a tbsp of sesame oil in a wok and cook the veggies and miracle noodles for about 5 min. Add pears and sauce to warm the salad through.
Remove from heat. Plate. Enjoy!