Ingredients

• ¼ cup Cambrooke Pea-Not Butter
• 1 Tbs rice wine vinegar
• 2 tsp dark toasted sesame oil
• 2 tsp sugar
• ¼ tsp garlic powder
• pinch of chili flake (if you desire heat)

Directions

• 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.

Nutrition

	Per Recipe	Per Serving
Protein, g	1.4	1.4
Calories	330	330