30 Minute Saucy and 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
Preparation
Cook the rice noodles according to package instructions.
Prepare the sauce by combining peanut butter, lime juice, soy sauce or coconut amino, maple syrup, sriracha, and rice wine vinegar in a bowl.
Heat the neutral oil in a large pan or wok over medium heat.
Add chopped onion and garlic; sauté until fragrant.
Add julienned peppers, shredded carrots, and finely chopped cabbage; stir-fry until vegetables are tender-crisp.
Add the cooked noodles and prepared sauce to the pan; toss to combine and heat through.
Serve immediately, with optional extra sriracha for more heat.