this came about accidentally, as all great recipes do. i have plantains to use up. i am always up for peanut butter. i am always up for pad thai. thus came about this creation.
it’s easy, can be done in one pot in 30-minutes or less, and doesn’t require much skill besides slicing veggies. even the measurements don’t have to be exact, though my virgo ass recommends following them for the best flavor possible.
it starts with just chopping your veggies, which is the most labor-intensive process in this whole recipe. we’ll be dicing an onion, peeling and chopping carrots, slicing bell pepper, and cutting broccoli into cute little florets. while those are cooking away, we’ll slice up what needs to be baked or, if you have an air-fryer, air-fried. we’ll be cooking our plantain slices and (pressed) tofu cubes until the plantains are gooey and the tofu is crisp.
as all of our veggies, plantain, and tofu are cooking, we’ll assemble our peanut butter sauce. it’s full of tanginess from the vinegar and lime, sweetness from a touch of maple syrup, and plenty of peanut butter flavor from both peanut butter and peanut butter powder. trust me, using both really enhances the depth of flavor. i also think a hint of salsa rounds things out nicely. we’ll cook our rice noodles, drain the excess water, and simply add everything together. this is where we’ll throw in a handful of raw kale, which will cook down and thread through beautifully. and voila! once the sauce coats everything evenly, a sprinkle of hemp seeds and basil completes this yumminess.
peanut butter plantain pad thai (MAKES 1 SERVING - DOUBLE FOR 2-3 PEOPLE) Ingredients:
1/2 t curry powder
1/4 t coriander
1/4 t cumin
sprinkle of black peppers
1/4 white onion
1 t minced garlic
1 large carrot
1 red bell pepper
1 C of broccoli florets
1 C (large handful) raw curly kale
1/2 ripe plantain (yellow with black spots)
1/2 block extra firm tofu, pressed
1/2 package of brown rice noodles
sesame seeds, to top
PEANUT BUTTER SAUCE
1 T creamy peanut butter
1 T rice vinegar
1 T lime juice
1/2 T maple syrup
sprinkle of paprika (optional)
1/2 T salsa (optional)
if cooking in oven, preheat to 400F. if using air-fryer, set dial to the 350F.
dice your onions and simmer over medium heat in a splash of water with garlic and spices.
peel and chop your carrots, and slice your bell pepper. add to pan, adding more water as needed to prevent sticking. cut your broccoli into florets and set aside, as those will be added in slightly later, since broccoli requires less cook time.
meanwhile, slice your plantain and chop your tofu into cubes. if using the oven, place on a silicon baking sheet and cook both at 400F for 30 mins, flipping halfway. if cooking in air-fryer, at 350F, cook the plantains for 10 minutes, flipping halfway, and the tofu for 15 minutes, flipping halfway.
add broccoli to rest of the veggies in the pan and cook until just tender, ~7 minutes. once done, set veggies aside.
bring water in your pan to a boil and add rice noodles. they cook quickly, in under 5 minutes.
meanwhile, assemble your sauce by mixing all ingredients. if necessary, add a splash or two of water to reach desired thinness.
drain your rice noodles and add veggies, the cooked plantains and tofu, and your sauce to the pan. now is when you will add your kale as well. over low-medium heat, mix well until all ingredients are totally combined and kale is wilted down.
pour onto a large plate or bowl and top with a sprig of basil and sprinkle of sesame seeds!