Classic Cutlet Pad Thai 

This Pad Thai is saucy, a tad spicy, sweet, and salty. Just what you want from a Pad Thai.

For the Peanut Sauce

• ⅓ c tamari
• ¼ c smooth peanut butter
• 3 TBSP maple syrup
• 2 TBSP rice vinegar
• 1 tsp vegan fish sauce
• ¼-½ tsp crushed red pepper flakes 

To a small mixing bowl add the tamari, peanut butter, rice vinegar, maple syrup, and red pepper flakes. Whisk until smooth and set aside. 

For the Classic Cutlet Pad Thai

• 8 ounces Pad Thai rice noodles
• 3 TBSP vegetable oil, divided
• 2 large eggs, beaten
• 2 tsp (2 cloves) garlic, minced
• 1 tsp fresh ginger, peeled & minced
• 16 ounces medium cubes Meati™ Classic Cutlet, thawed.
• 2 c bean sprouts 
• ½ c (2 medium) green onions, cut on a bias 

1. Cook rice noodles according to packaged directions. Set aside. 
2. In a large non-stick skillet or wok over medium heat, warm 1 Tablespoon of the oil. When the oil shimmers, add the eggs. Roughly scramble the eggs until cooked, then transfer to a bowl. 
3. Place pan back on medium-high heat and warm the remaining 2 TBSP oil. Add the garlic and ginger and cook until fragrant, about 1 minute.
4. Add cubed cutlets and cook, constantly stirring until golden and cutlets reach an internal temperature of 165°F. 
5. Add the noodles and peanut sauce, tossing to combine.
6. Cook until the noodles are warmed through and have absorbed the sauce, about 1 minute. 
7. Add the bean sprouts and green onions, toss to combine, then remove from the heat. 

For Assembly

• ¼ c roasted peanuts, roughly chopped
• ½ c Thai basil, roughly chopped
• 1 lime, quartered 

Divide the pad thai between plates. Top with peanuts, basil, and lime slices. Serve warm.