20-Minute Sriracha Peanut Pad Thai Recipe
In just over 20 minutes, you can have yourself a delicious meal full of color and flavor! This 20-Minute Sriracha Peanut Pad Thai recipe is dairy-free, egg-free, and optionally soy-free, refined sugar-free, vegetarian, and vegan. Versatile and tasty!
- ¾ cup peanut butter
- ¾ cup water
- ¼ cup liquid aminos
- 1 teaspoon minced garlic
- 2 tablespoons rice wine vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon lime juice
- 2 teaspoon sriracha sauce
- 16 ounces gluten-free pad Thai rice noodles
- ¼ - ½ small purple cabbage , shredded
- 1-2 carrots , shredded
- Sugar snap peas
- Crispy tofu/chicken (optional)
- Fresh cilantro , chopped
- Fresh ginger , grated
- 1 lime , cut into wedges
Make the sauce by blending all ingredients together in a food processor or blender until smooth. Set aside.
Cook the noodles according to package instructions. I recommend adding a little bit of olive oil to the boiled water to help prevent sticking.
Drain and rinse the noodles, then add the noodles back into the pot and stir in the sriracha peanut sauce. Toss to coat the noodles well.
You can either mix the shredded cabbage and carrots into the pot or serve the noodles in bowls and then add the shredded veggies to each bowl. Top each noodle bowl with the desired amount of snap peas, fresh cilantro, crispy tofu/chicken (if desired), peanuts, ginger, and lime juice.
Please note, the nutrition facts are not calculated to include the addition of tofu, chicken, or the optional garnishes. This recipe makes 2 large portions or 3 medium-sized portions.
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