This dish is inspired by the wonderful Thai street food, pad thai, with its use of rice noodles, soy sauce, fish sauce and lime. Traditional pad thai would not, however, include peanut butter. We use it here because it is a nutritious, affordable ingredient found in many households. It works well with the flavor profile, and provides a creamy richness to the dish. Serve this alongside a protein of choice, or add in cooked shrimp, chicken, tofu, beef or pork.
You can use fresh or frozen vegetables, and if you don't have all these vegetables just skip what you don't have and use more of the others. If you want to add some heat to this salty and tangy flavor profile, go ahead and add some hot sauce into the peanut butter mixture.
Ingredients
Rice_noodles
- 4 oz brown
Cabbage
– 2 cup thinly chopped nappa or bok choy
Sugar_snap_peas
- 8 oz strings removed
Red_bell_pepper
- 1 small thinly sliced into 1 inch strips
Celery
- ½ cup thinly sliced
Peanut_butter
- 3 Tablespoons
Soy_sauce
- 2 Tablespoons low sodium
Water
- 2 Tablespoons
Lime_juice
- 1 Tablespoon fresh
Fish_sauce
- 1 Tablespoon (optional)
Scallions
- 4, sliced
Cilantro
- ½ cup chopped fresh
Roasted_peanuts
- ¼ cup chopped
Instructions
Step 1
Bring a large pot of water to a boil. Cook noodles according to package directions. (*If using rice noodles, be sure to run cold water over them immediately after straining until fully cooled, or they will be extremely sticky.) During the last 2 minutes add the cabbage, sugar snap peas, celery, and red pepper. Drain and set aside
Step 2
While noodles are cooking, make the peanut sauce: heat the peanut butter, soy sauce, water, fish sauce, and lime juice in a small pan. Whisk to combine. Pour sauce into a large serving bowl.
Step 3
Add the cooked noodle mixture and scallions to the sauce and toss.
Step 4
Garnish with cilantro and chopped peanuts.