20-Minute Sriracha Peanut Pad Thai

20 minute Sriracha Peanut Pad Thai

So my dad came home with fresh ginger. I’ll let you in on a little secret, I’ve never really used fresh ginger in my recipes, only ground dried ginger. I’ve never really been a huge fan of ginger actually, I mean if it was incorporated into the recipe and wasn’t an overpowering flavor in the food I would enjoy it. And I would never eat it raw, like that little pile of fresh raw ginger they put on your plate that accompanied your sushi would always just sit there.

20 minute Sriracha Peanut Pad Thai

So anyway, my dad came home with some because it’s good for your digestion and he wanted to start eating more of it. So I decided to dive right in along with him and give it a try in this 20-Minute Sriracha Peanut Pad Thai! I’m embarrassed to say that I regret not incorporating fresh ginger into more of my recipes and have been quite obsessed with it lately! Like, I’ve made this recipe three times in the past two weeks lol.


20 minute Sriracha Peanut Pad Thai

Vittle Club

This recipe is so light and fresh, you’ll definitely be wanting it again and again (I’m craving it right now!) This 20-Minute Sriracha Peanut Pad Thai is extra easy because I just add the shredded red cabbage, carrot and ginger in there after I assemble my bowls! The sauce is super easy and simply blended together in about 5 minutes and then tossed with the noodles. Don’t be intimidated by the sriracha hot sauce, it turns out very mild, I promise. I am the biggest wuss when it comes to spicy and I love this sauce. And if you’re really in a time crunch, you can skip the crispy tofu- but it really adds to the dish. Garnish with fresh cilantro, peanuts, and lime juice and devour!

20 minute Sriracha Peanut Pad Thai

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20-Minute Sriracha Peanut Pad Thai

Course: Main Course
Cuisine: American
Prep time: 10 min
Cook time: 10 min
Total time: 20 min

Ingredients

  • 16 oz pad Thai rice noodles

Sriracha Peanut Sauce

  • 3/4 cup peanut butter
  • 3/4 cup water
  • 1/4 cup liquid aminos
  • 1 tsp minced garlic
  • 2 tbsp rice wine vinegar
  • 2 tbsp maple syrup
  • 1 tbsp lime juice
  • 2 tsp sriracha chili sauce

Toppings

  • 1/4-1/2 small purple cabbage (shredded)
  • 1-2 carrots (shredded)
  • snap peas
  • crispy tofu (see below)
  • fresh cilantro
  • peanuts
  • fresh ginger (shredded)
  • 1 lime

Crispy Tofu

  • 1 block firm/extra firm tofu
  • olive oil
  • salt + pepper

Instructions

  1. First, if making crispy tofu, drain and press the water out (I like to buy pre-pressed tofu to make it easier!). Then heat a skillet over medium heat and add about 1-2 tbsp olive oil. Dice your tofu into bite-sized pieces and place in the skillet. Cook about 5 minutes each side until the tofu starts to crisp up and turn golden brown. When done, remove from heat and set aside

  2. Next, make your sriracha peanut sauce by blending all ingredients together in a food processor or blender until smooth

  3. Next, cook your noodles according to package directions

    **NOTE: I find that they don't stick together as much when you add olive oil to the boiling water

  4. Drain and rinse your noodles, then add the noodles back into the pot with the sriracha peanut sauce. Toss to coat the noodles well

  5. You can either shred your cabbage and carrots into the pot and mix, or serve your noodles into bowls and then add the shredded veggies to each bowl. Top each noodle bowl with snap peas, fresh cilantro, crispy tofu, peanuts, freshly grated ginger and lime juice

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