Pad Thai Nachos

After getting my paws on a slew of Beanfields bean and rice chips, I started exploring all of the snacking possibilities. Of course I could eat them by themselves, dip them in salsa, hummus, or guac, but I was craving something more, a uniquely delicious meal that didn’t require much effort.  I decided to team up with my friend and ultimate chef Dina to create these out-of-this-world nacho combination.

THE SAUCE

• 2 tbsp peanut butter
• 3 tbsp
  • soy sauce
  • brown sugar
• 1 tbsp chili paste
• 1/4 cup lime juice

mix all ingredients in small pot | heat on medium for 5-6 minutes or until the peanut butter + sugar melt |

THE NACHOS

• 1 bag Sea Salt Beanfields Chips
• 2 cups Beyond Meat “chicken”
  • shredded
• 3 carrots
  • shredded
• 4 scallions
  • chopped
• 1 cup bean sprouts
• 1 cup Daiya cheddar / pepper-jack shreds
• 2 tbsp cilantro (garnish)
  • chopped
• 1/4 cup peanuts (garnish)
  • chopped

lay out 1 bag of Sea Salt Beanfields chips out on a large plate | combine 2 cups of shredded Beyond Meat with the sauce we made earlier and mix until completely covered | layer Beyond Meat and sauce mixture over the chips along with the shredded carrots, chopped scallions, and bean sprouts | add 1 cup of Daiya cheese on top | broil on low for 8-10 minutes / until cheese melts and nachos are heated through | garnish with chopped cilantro and peanuts | drizzle Sriracha on top (optional)…(recommended) | enjoy!