Vegetable Pad Thai

  • 3 tablespoons creamy peanut butter
  • 1-2 teaspoons Sriracha (depends on your spiciness level)
  • 2 teaspoons thai red curry paste
  • 4 tablespoons soy sauce (make sure you use a wheat free version if you want to make this gluten free or replace it with fish sauce to make it gluten and soy free)
  • 1/2 teaspoon ground ginger
  • 2-4 cloves fresh garlic, chopped
  • 1/4 c. lime juice
  • 4 tablespoons water
  • 16 oz. flat rice noodles
  • 2 tablespoons sesame oil
  • 1 head of broccoli, chopped
  • 4 small sweet peppers, sliced
  • 1 large red onion, sliced into thin wedges
  • Thai spice (optional)
  • 2 green onions, sliced (for garnish)
  • 1 whole lime, cut into wedges (for garnish)
  • 1 bunch of cilantro, stems removed, roughly chopped (for garnish)
  • Chopped peanuts (for garnish)

Combine the first eight ingredients (peanut butter through water) in a blender and blend until smooth. Set aside.

Prepare the noodles according to the package directions. Once the noodles are cooked, drain them and return them to the pot used to boil them in. Keep warm.

Meanwhile, heat the sesame oil over medium high heat and stir-fry the broccoli, peppers, and red onion, adding the Thai spice, if desired. When the vegetables are crisp-tender, remove them from the heat. Add the stir-fried vegetables and the prepared sauce to the noodles toss well to coat. Serve hot with sliced green onions, fresh lime juice, chopped cilantro, and chopped peanuts for garnishing.

  • Yields: 6 servings
  • Preparation Time: 20 minutes
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