Recipe

3 Nut Butter Brown Rice Mild Thai Noodle Salad Recipe
Ingredients
3/4 package of Brown rice gluten-free pasta (trader joe’s or tinkyada)
1 pound firm tofu, pressed and cut into strips
1/2 tbsp peanut oil or more
salt, thai type seasonings of choice (optional)
3/4 cup thinly sliced tops of green onions (add white bulb for bite)
1 cup frozen peas
beet green tops OR spinach, to taste
several carrots, peeled and cut into matchsticks
1/4 to 1/2 cup minced fresh cilantro
1 tbsp. toasted sesame oil
3 tbsp. toasted sesame seeds

Sesame Three Nut Dressing
2 tbsp. minced fresh ginger
1 tbsp. toasted sesame oil
2 tbsp. wheat free low sodium tamari like san-j
3 tbsp. brown rice vinegar
1/8 cup all-natural almond butter
1/8 cup all-natural peanut butter
2 tbsp. tahini sesame butter
1 tbsp. honey or agave nectar
1/3 cup boiling water
pinch of smoked paprika
*for spicier, you can add cloves of fresh garlic and/or chili garlic sauce to taste)

Directions
Start pasta boiling and prep tofu and vegetables. Add beet green tops as well as your frozen peas to boiling pasta when there is just two minutes or so left until pasta is al dente. (Follow directions on pasta package). When pasta is done to your liking, strain and rinse pasta and peas and beet tops in cold water.

Meanwhile, saute tofu in oil in nonstick pan, browning on both sides. you can preseason tofu and/or just add salt to each side before browning. If you prefer more heat you can dip them in chili garlic sauce before adding to pan. When brown remove from pan and reserve.

Combine all ingredients for sesame three-nut dressing in a blender.

Throw your pasta in a large bowl with minced fresh cilantro, green onion tops, and 1 tbsp. sesame oil. Fold ingredients together and sprinkle with sesame seeds if you like. Add any extra veggies (carrots) and tofu strips. Pour blended dressing over pasta and mix thoroughly. You can add additional smoked paprika, pepper, or srirachi hot sauce to individual portions to taste. Enjoy!