Saucy and Creamy Pad Thai
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
Garnish
- Chopped peanuts
- Crushed Red Pepper
- Green onion
Preparation
Cook the rice noodles according to the package instructions
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.
