1. Combine zoodles, bean sprouts, quinoa and tempeh in a bowl.
2. Separately, whisk together sauce with gochujang, soy sauce, peanut butter, maple syrup, sea salt, and lime juice.
3. Combine sauce with vegetables and serve with crushed peanuts and cilantro.
The taste has all the familiar flavors of pad Thai, with a Korean twist: tangy, sweet, and spicy all at once. Serves approximately 2.
Base
2 cups zucchini noodles ("zoodles")
2 cups blanched bean sprouts
1 cup cooked I Heart Keenwah Toasted Quinoa White
1/2 8 oz packet of tempeh, pieces thinly sliced
Sauce
1/3 cup Mother-in-Law's Garlic Gochujang
1/3 cup soy sauce
1/3 cup peanut butter
2 tbsp maple syrup
1/2 lime, juiced
Pinch of sea salt
Garnish
Crushed peanuts
Cilantro