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.



 

    Serves: 4 servings    Total Time:  20 minutes Prep Time: 10 minutes Cook Time: 10 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

 

### Notes

## Nutrition Information

  Serving Size: 2 cups serving Calories: 317 Calories Fat: 10g Saturated Fat: 2g Carbohydrates: Net Carb: 46g Dietary Fiber: 7g Protein: 12g Sodium: 440  

## Dietary Restrictions

 Vegan