This recipe is one of my all time favourites! Sweet, tangy, spicy, and who doesn't love peanut butter! Watch me make it on my YouTube channel here.
Ingredients
For the peanut butter sauce
1/3 cup creamy peanut butter
2 tablespoons maple syrup
2 tablespoons lime juice
2 tablespoons sriracha
2 tablespoons tamari (or Bragg’s liquid aminos or soy sauce if you’re not gluten-free)
water to thin, if needed
optional
1 tablespoon toasted sesame seed oil
1/4-1/2 teaspoon chili pepper flakes (if you want even more spice)
1/2 teaspoon each garlic powder and onion powder (if not using fresh garlic and onion)
For the Pad Thai
1/2 package rice noodles (I like the thin flat ones for Pad Thai)
veggies of choice
1 tablespoon coconut oil (or whatever you have on hand)
-Add your peanut butter to a bowl and add in the maple syrup, lime juice, sriracha, and tamari.
-If you want you can also add the optional ingredients; toasted sesame seed oil, chili pepper flakes, garlic and onion powder.
-Mix everything up.
-Add a little water if needed to thin the sauce a bit more.
-Chop and cook your choice of veggies in a tablespoon of coconut oil.
-Cook rice noodles according to package directions. They usually cook very fast!
-Once your veggies are cooked to your liking, add the noodles, add the sauce (I used all the sauce for two very large portions of Pad Thai).
-Mix everything up. I find a pair of tongs works best.
-Serve and enjoy!
Notes:
This would be great with some crushed peanuts or cashews on top if you have them!