Vegetable Pad Thai with Infused Spicy Peanut Sauce
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Cannabanana & Mom
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I used to tell my husband that I loved him “to the moon and back infinity.” Today, you’re more likely to hear me say that I love him more than spicy peanut noodles, because I genuinely believe that’s more than a trip to the moon, multiplied by infinity.
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I cannot remember the first time I tried peanut sauce, but I am thankful I did. Over the years I have adapted this recipe (the sauce part of it, at least) to make salads, slaw, stir fry, and even baked tempeh tenders. It honestly never gets old. However, if I had to pick a go-to, it would be spicy peanut noodles. My favorite thing about this recipe is that it is so easy to switch up to accommodate the seasons. I love serving it with steamed broccoli or bell peppers during summer. This time around, I wanted to try something new. Swiss Chard is probably one of the most overlooked items in the produce section, but its earthy leaves paired with crunchy stalks add both flavor and texture to this recipe. I also decided to use cabbage, why not? Swap these veggies out if you would like, I have tried sweet potatoes, kale, carrots, and even tofu.
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Peanut Sauce: ½ C peanut butter 2 Tbsp water 3 Tbsp coconut aminos – liquid aminos, tamari, soy sauce, etc. 2 Tbsp infused olive oil – MCT oil or any type of tincture works here 2 Tbsp maple syrup – or honey, agave, coconut sugar… 1 Tbsp rice vinegar ½-1 Tbsp toasted sesame oil ½-1 Tbsp chili garlic paste Juice from ½ a lime Pad Thai: Pad Thai or Soba Noodles – I prefer brown rice pad thai 1-2 cloves garlic 2 Stalks swiss chard – roughly chopped, separate leaves from stems ½ head cabbage – chopped Optional Toppings: Green onions Shredded Carrots Chopped Peanuts Sesame Seeds Lime
Instructions Mix peanut butter with water (room temp or warmer) in a small bowl and combine. Next, add remaining sauce ingredients and stir until combined. Prepare pad thai or soba noodles according to package. Add 2 Tbsp olive oil (regular or infused) to a large pan over medium heat. Add stalks of chard, chopped cabbage and minced garlic, sauté 2-3 minutes before adding chard leaves. Sauté another 1-2 minutes, or until leaves are slightly wilted. Drizzle about ¼ cup of peanut sauce over ingredents, stir and remove from heat. Pour remaining sauce over pad thai, add to a large bowl and top with cabbage + chard mixture. Garnish with toppings of your choice, and serve. Store in the fridge for 2-3 days – keep a little extra sauce handy or add coconut aminos/soy sauce if the noodles absorb too much of the sauce over night.
