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  • Aly Marie

Creamy Pad thai

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If you know me, you know my love for Pad Thai runs DEEP. If I get take out 98% of the time its Pad Thai.. and I'm talking days in a row at times. So I've whipped up a quick easy recipe to make my self and share with you guys. 

Who else loves a dinner made in 30 minutes or less? If so, you have to make this deliciously Creamy Pad Thai Noodles. Fully loaded with cabbage, onions, carrots, peppers, and flavour! Whip up this recipe ahead of time and eat it for leftovers. 

This Creamy Pad Thai noodle dish is made with four main ingredients, peanut sauce, vegetables, and rice noodles. I put a spin on the traditional Pad Thai Noodle recipe by making the sauce extra creamy by adding peanut butter to the sauce. LOVE PEANUT SAUCE ON ALMOST EVERYTHING. Literally. 

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

  • ¼ 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

  • ½ white onion, chopped

  • 2 cloves of garlic, chopped

  • 1 cup of purple cabbage, chopped finley

  • cilantro - I have a weird weird obsession with cilantro.. so good

TeMPEH FROM @NATURESFAREKELOWNA- ANY TEMPEH WORKS GREAT / TOFU / ANIMAL PROTEIN WHATEVER YOUR PREFERENCE IS.

Noodles

  • 8 ounces of linguine rice noodles, cooked according to the back of the package.

Garnish (optional)

  • Chopped peanuts

  • Crushed Red Pepper

  • Green onion

  • Cilantro 

Directions

  1. In a mixing bowl combine soy sauce, peanut butter, sriracha, maple syrup, rice wine vinegar,and lime juice. Whisk until smooth and creamy.

  2. 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.

  3. Add the peppers, cabbage, and carrots. Saute for 2-3 minutes.

  4. Combine the cooked rice noodles and peanut sauce to the pan with the vegetables and mix well.

  5. Take the pan off the heat and divide it into bowls. Garnish with crushed peanuts, crushed red peppers, cilantro and green onions.

  6. Leftovers will last 3 days in the fridge. Garnish your noodles after you reheat them, not before.



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