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Creamy Peanut Pad Thai Noodles (Vegan+GF)

A classic Asian dish that makes for a delightful lunch or dinner any day of the week. It comes together quickly and easily, plus it's gluten free with a vegan option!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • 8 ounces flat rice noodles cooked according to package instructions
  • 1 zucchini julienned
  • 1 red pepper thinly sliced
  • 2 medium carrots julienned
  • 1 cup sugar snap peas
  • 1 cup broccoli florets

Sauce:

  • 2/3 cup natural creamy peanut butter
  • 1/4 cup reduced sodium soy sauce if gluten free use tamari or coconut aminos
  • 3 cloves garlic minced
  • 1 tablespoon hoisin sauce
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha optional
  • cilantro and peanuts for garnish if desired

Instructions

  1. In a medium bowl, whisk together peanut butter, soy sauce, garlic, hoisen, ginger, rice vinegar, sesame oil and Sriracha, if using; set aside.

  2. Add the carrots, bell pepper, broccoli, and snap peas to pan along with about 1/2 cup water. Cover and steam until water is nearly evaporated then add the zucchini and the prepared sauce and stir gently over heat for about 3 minutes. Toss in the noodles and stir well until everything is heated through, about 3 more minutes.

  3. Serve immediately, garnished with cilantro and peanuts, if desired.