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Creamy & Saucy Pad Thai Noodles - Good Old Vegan

Creamy & Saucy Pad Thai Noodles

Name: Creamy & Saucy Pad Thai Noodles
Total time: 30 min
Ingredients: 3 tbsp peanut butter; 1/2 lime (juiced); 3 tbsp soy sauce (or coconut amino, (gluten free)); 1 tbsp maple syrup; 1 tsp sriracha sauce; 1/4 tsp rice wine vinegar; 1 tbsp neutral oil (I used canola); 1 cup green peppers (or red peppers, julienne/matchsticks cuts); 2 medium carrots (shredded or julienne/matchstick cuts); 1/2 white onion (chopped); 2 cloves garlic (chopped); 1 cup purple cabbage (chopped finely); 8 ounces linguine rice noodles (cooked according to the back of the package); peanuts (chopped); red pepper flakes; green onion

30 minute Saucy and Creamy Pad Thai noodles. I put a spin on the traditional Pad Thai Noodle recipe by making the sauce extra creamy & adding peanut butter to the sauce. You can also sub out the linguine rice noodles and veggies and just use what you have at home. As long as the sauce is the same it will still be super flavorful and tasty!

Creamy & Saucy Pad Thai Noodles

Quick and easy Creamy Pad Thai Noodles packed with delicious savory flavors.

Course Dinner

Cuisine Asian-Inspired, Thai-Inspired

Keyword Saucy Pad Thai, Vegan Pad Thai Recipe

Total Time 30

Servings

Author Marissa

Ingredients

Sauce

3 tbsp peanut butter
1/2 lime juiced
3 tbsp soy sauce or coconut amino, (gluten free)
1 tbsp maple syrup
1 tsp sriracha sauce
1/4 tsp rice wine vinegar

Vegetables

1 tbsp neutral oil I used canola
1 cup green peppers or red peppers, julienne/matchsticks cuts
2 medium carrots shredded or julienne/matchstick cuts
1/2 white onion chopped
2 cloves garlic chopped
1 cup purple cabbage chopped finely

Noodles

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

Garnish (optional)

peanuts chopped
red pepper flakes
green onion

Instructions

In a mixing bowl combine soy sauce, peanut butter, sriracha, maple syrup, rice wine vinegar,and lime juice. Whisk until smooth and creamy.
3 tbsp peanut butter, 1/2 lime, 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp sriracha sauce, 1/4 tsp rice wine vinegar
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.
1 tbsp neutral oil, 1/2 white onion, 2 cloves garlic
Add the peppers, cabbage, and carrots. Saute for 2-3 minutes.
1 cup green peppers, 2 medium carrots, 1 cup purple cabbage
Combine the cooked rice noodles and peanut sauce to the pan with the vegetables and mix well.
8 ounces linguine rice noodles
Take the pan off the heat and divide it into bowls. Garnish with crushed peanuts, crushed red peppers, and green onions.
peanuts, red pepper flakes, green onion
Leftovers will last 3 days in the fridge. Garnish your noodles after you reheat them, not before.

Notes

Make it Your Own

You will notice that the noodles will soak up the sauce immediately. If you like your dish to be extra saucy, double the Creamy Pad Thai peanut sauce. Or only mix half of the sauce in the pan. Save the other half to drizzle on top of your noodles before eating.
For a spicier noodle dish add an extra teaspoon of sriracha to the peanut sauce.
Substitute or add any of the vegetables to the stir fry.

Good Old Vegan

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