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
- 1/4 tsp rice wine vinegar
- vegetables
- 1 tbsp neutral oil, i used canola
- 1 cup of green or red peppers, julienne/matchsticks cuts
- 2 medium carrots, shredded or julienne/matchstick cuts
- 1/2 white onion, chopped
- 2 cloves of garlic, chopped
- 1 cup of purple cabbage, chopped finley
- noodles
- 8 ounces of linguine rice noodles, cooked according to the back of the package.
- garnish (optional)
- chopped peanuts
- crushed red pepper
- green onion
Preparation
In a mixing bowl combine soy sauce, peanut butter, sriracha, maple syrup, rice wine vinegar,and lime juice
Whisk until smooth and creamy
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 2-3 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
Leftovers will last 3 days in the fridge
Garnish your noodles after you reheat them, not before
