SERVING SIZE 89 g ( 1/2 Cup of Sauce )
SERVINGS PER RECIPE 1
- 1/4 cup CT Pea-Not Butter
- 1 Tbs rice wine vinegar
- 2 tsp dark toasted sesame oil
- 2 tsp sugar
- 1/4 tsp garlic powder
- Pinch of chili flake (if you desire heat)
- Place pea-not butter in a microwave safe dish and microwave on high for 15 seconds.
- Add remaining sauce ingredients and stir well to combine.
- Refrigerate in an airtight container for up to 5 days. Can freeze for up to 3 months.
- Suggestion: Add to Chicken Pad Thai Rice Bowl.
- Nutrition Data for Pad Thai Rice bowl plus sauce: 969 calories, 3.4 g Protein, 151 mg Phe. If following simplified diet: 969 calories, 2.2 g Protein, 98 mg Phe.