Rainbow Pad Thai with Peanut Sauce

Just a warning, once you try this dish, it’s likely to become a regular occurrence on your dinner table. Get ready to impress your taste buds and your loved ones with this mouthwatering Peanut Pad Thai recipe.

I receive messages every week from people professing their undying love for this peanut sauce. One time, a friend of mine confessed to dipping her apples in it. Now, personally, I haven’t ventured into that territory, and won’t be, but hey, to each their own, right? So get ready for some Rainbow Peanut Pad Thai that has people going nuts (pun intended) and dipping all sorts of things into it.

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Pad Thai with Peanut Sauce

Recipe by Arianne JonesCourse: Dinner, LunchCuisine: Gluten Free, Vegan, Dairy free

Servings

4 -6

servings

Prep time

10

minutes

Cooking time

30

minutes

I’ve written this recipe out as a vegan version with roasty toasty tofu. But if you’d rather, it’s also great with chicken or prawns.

Ingredients

•  1 (350g) package of firm tofu 

• 3 tablespoons toasted sesame oil 

• 3 tablespoons tamari

• ½ small purple cabbage thinly sliced

• 3-5 medium carrots, shredded or grated 

• 1 red bell pepper, thinly sliced or cubed 

• 1-2 packages of rice noodles 

• Toppings (optional but highly recommended)

• Sesame seeds 

• Handful of peanuts, chopped 

• Fresh Cilantro leaves, chopped 

• Green Onions, thinly sliced

• Peanut Sauce (makes 2 cups)

• 1 cup natural peanut butter

• ¼ cup tamari

• 2 tablespoons rice vinegar

• 2 teaspoons Sriracha sauce

• 1 ½  teaspoons maple syrup

• 2 teaspoons toasted sesame oil

• 2 teaspoons lime juice (about 1/2 a lime)

• 1-2 inch chunk ginger, skin removed

• 3-4 small cloves of garlic*

• ⅔  cup water *

Directions

• Marinate Tofu or Cook Chicken

• *The tofu needs to be marinated anywhere from 15 minutes to overnight in the fridge.

• Cut tofu into small one inch cubes. Combine tofu cubes, toasted sesame oil and tamari in a large freezer bag (or shallow dish/container) and seal. Let it marinate anywhere from 15 minutes to overnight in the fridge.

• Preheat the oven to 400°F (205 °C). Drain excess marinating liquid and set aside. Line a baking sheet with parchment paper and spread the marinated tofu cubes onto it in a single layer. Do not pour excess marinating liquid on the tray.  Bake for 35 – 45 minutes or until they are golden brown and crispy. Tossing mid way through. Let cool.

• Make Peanut Sauce

• Combine all ingredients in a blender and puree until smooth. *Every brand of peanut butter varies in consistency. If needed, add more water 1 tablespoon at a time to thin.

• Prep Veggies

• Prepare your cabbage, red pepper, carrots and scallions by cutting them accordingly. 

• Cook noodles

• During the last 5 minutes of your tofu bake, bring a large pot of salted water to a boil. Cook rice noodles according to package instructions.  Drain and rinse with cold water. Add the noodles back into the warm pot.
  

• Assemble

• Add the prepared cabbage, peppers, carrots and crispy tofu to the pot. Add in 1-2 cups of Peanut Sauce (until desired sauciness is reached) and toss well to coat every surface. Serve and top with chopped peanuts, sesame seeds, cilantro and scallion. Enjoy!

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TAG ME ON IG @ARIANNEJONES WHEN YOU MAKE THEM! ENJOY!

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