30-Minute Creamy Pad Thai Noodles
Ingredients
Sauce
- 3 Tbsp peanut butter
- Juice of 1/2 lime
- 3 Tbsp soy sauce or coconut amino
- 1 Tbsp maple syrup
- 1 tsp sriracha
- 1/4 tsp rice wine vinegar
Vegetables
- 1 Tbsp neutral oil
- 1 cup green or red peppers, julienned
- 2 medium carrots, shredded or julienned
- 1/2 white onion, chopped
- 2 cloves garlic, chopped
- 1 cup purple cabbage, chopped finely
Noodles
- 8 ounces linguine rice noodles
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 3 minutes.
Combine the cooked rice noodles and the peanut sauce with the vegetables in the pan and mix well.
Remove the pan from heat and divide into bowls. Garnish with crushed peanuts, crushed red peppers, and green onions.