Parsnip Noodle Pad Thai

Ingredients

• Cilantro - 1/4 cup, chopped
• Sriracha - 1 tablespoon
• Honey - 1 tablespoon
• Fish sauce - 2 tablespoons
• Soy sauce - 3 tablespoons
• Lime - 1, juiced
• Peanuts - 1/4 cup, chopped
• Green onions - 4, sliced
• Bean sprouts - 1 cup
• Red bell pepper - 1, thinly sliced
• Carrots - 2 medium, julienned
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Firm tofu - 8 ounces, cubed
• Parsnips - 2 large, spiralized into noodles

Instructions

1. In a large skillet, heat some oil over medium heat.
2. Add the tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
4. Add the parsnip noodles, carrots, and red bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are slightly softened.
5. In a small bowl, whisk together the lime juice, soy sauce, fish sauce, honey, and sriracha.
6. Pour the sauce over the vegetables in the skillet and toss to coat evenly.
7. Add the cooked tofu, bean sprouts, and green onions to the skillet. Cook for an additional 2-3 minutes until everything is heated through.
8. Remove from heat and garnish with chopped peanuts and cilantro.
9. Serve hot and enjoy!