30-Minute Creamy Pad Thai Noodles
Ingredients
Sauce
- 3 Tbsp peanut butter
- 1/2 juiced lime
- 3 Tbsp of soy sauce or coconut amino (gluten-free)
- 1 Tbsp maple syrup
- 1 tsp sriracha (add more for an extra spicy sauce)
- 1/4 tsp rice wine vinegar
Vegetables
- 1 Tbsp neutral oil, I used canola
- 1 cup of green or red peppers, julienne/matchsticks
- 2 medium carrots, shredded or julienne/matchstick
- 1/2 white onion, chopped
- 2 cloves of garlic, chopped
- 1 cup of purple cabbage, chopped finely
Noodles
- 8 ounces of linguine rice noodles, cooked according to the back of the package. I used A Taste of Thai rice noodle.
Preparation
In a mixing bowl combine soy sauce, peanut butter, sriracha, maple syrup, rice wine vinegar, and lime juice. Whisk until smooth and creamy.
Cook rice noodles according to package instructions
Heat a large pan or wok over medium heat. Add 1 Tbsp of oil. Once hot, add the onion and garlic. Saute for 3 minutes.
Add the peppers, cabbage, and carrots. Saute for 3 minutes.
Combine the cooked rice noodles and peanut sauce to the pan with the vegetables and mix well. Take the pan off the heat and divide it into bowls. Garnish with crushed peanuts, crushed red peppers, and green onions.
