Looking to lose weight or eat healthy doesn’t mean you have to skimp on your weekly favourites. This better-than-takeout Thai classic will soon be a kitchen staple for days that you feel yourself reaching for the Uber Eats app.
Ready in 40 minutes
Serves 4 people
100-150g Pad Thai rice noodles, cooked according to package directions
1 tbsp avocado oil
1 cup red bell peppers, julienned
2 medium carrots, shredded
1 cup purple cabbage, chopped
½ white onion, diced
3 cloves garlic
3 tbsp peanut butter
3 tbsp light tamari
1 tbsp maple syrup
2 tsp sriracha
¼ tsp rice wine vinegar
½ lime, juiced
Chopped peanuts, to garnish
Green onion, to garnish
Parsley, to garnish
In a small bowl, mix together peanut butter, tamari, maple syrup, sriracha, rice wine vinegar and lime juice. Set aside
Heat avocado oil in a wok over medium heat. Once hot, add onion and garlic. Sautee for 2-3 minutes
Lower heat to medium-low. Add peppers, carrots & cabbage, cover and cook for an additional 8-9 minutes. Stirring consistently.
Combine cooked noodles and peanut sauce to pan and mix well.
Garnish with crushed peanuts, green onion and parsley. Enjoy!