Pad Thai with Peanut Sauce
Ingredients
- 200g dry rice noodles
- Sliced vegetables of choice (I used bell peppers and leeks)
- 2 tbsp sesame oil
Sweet-chili peanut sauce
- 1 tbsp peanut butter
- 2 tbsp water
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp sriracha (you can opt to less/more depending on your desired spice level)
- 1 clove garlic, minced
- 2 tbsp sesame oil
Preparation
Prepare sauce
In a bowl, dilute the peanut butter in 2 tbsp water.
Mix in the rest of the ingredients and set aside.
Cook the dish
Heat a large skillet. Add in 2 tbsp sesame oil.
Sauté the vegetables. I sautéed the red cabbage and carrots first before setting them aside. Then I sautéed the bell peppers and onions.
While cooking the vegetables, half cook the rice noodles in some boiling water. Drain and coat with a little oil to avoid them from sticking together.
Add in the noodles to the pan along with the veggies. Pour in the sauce. Allow the noodles to cook in the sauce for 3-5 minutes.
Enjoy while hot! Rice noodles tend to get sticker as it cools so feel free to add more sesame oil if needed.
