Creamy Vegan Peanut Pad Thai
Ingredients
- Vegan Pad Thai Rice Noodles
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 4 green onions, sliced
- 1 carrot, grated
- 2/3 cup vegetable broth
- 3 tablespoons coconut sugar
- 1 tablespoon peanut butter
- 2 tablespoons low-sodium tamari
- 1–3 tablespoons Sriracha
- 1 tablespoon cornstarch
- 1 cup bean sprouts
- Juice of 1/2 lime
Garnishes
- Fresh cilantro, chopped
- 1/3 cup dry roasted peanuts, roughly chopped
- Lime wedges for serving
Preparation
Simply cook your noodles and while doing so prepare your veggies by sautéing them in a pan with garlic and green onion
After 2-5 minutes, add in the red pepper and carrot, and sauté for another 5 minutes or until tender
Add in your broth, coconut sugar, tamari, peanut butter, and sriracha, and begin to stir together to create your sauce
In a separate bowl, mix cornstarch and 3 tablespoons of water until a sauce-like texture is created and add this to your saucepan
Once finished, add your noodles into the pan or pot, and mix until all components are warm
Lastly, stir in your bean sprouts, and serve with a garnish of black pepper, lime juice, and a sprinkling of nuts