The Peanut – Almond Pad Thai Noodles is a simple quick dish to make. This recipe requires very less ingredients and most of them would be available in your home pantry. The vegetables, sauces/ butter and flat noodles all stir fried on heat gives the noodles the perfect texture and creaminess from the butter. Peanut and Almond butter add amazing flavors. The roasted sesame seeds add the crunchiness and necessary protein and fiber. You can alter your taste buds and enjoy cooking and eating this yummy Peanut-Almond Pad Thai Noodles.
Ingredients: Serves 2 to 3
Brown Rice Flat Pad Thai Noodles – 1 Packet
Organic Peanut Butter – 1 tablespoon
Organic Almond Butter – 1 tablespoon
Water – 2 tablespoon
Mixed Veggies (onions, snow peas, green bell pepper, spring onions bulbs and greens) / any veggies of your choice
Garlic cloves – 3 to 4 (grated)
Ginger – 1 tablespoon (grated)
Vinegar / Lemon juice – 1 lemon juice squeezed
Liquid Aminos / Soy Sauce – 1 tablespoon
Salt and Pepper to taste
Olive oil – 1 tablespoon
Roasted Sesame seeds for garnishing
1. Boil the noodles as per the packet instructions. I have used the following brand.
2. In a deep bottom pan add olive oil. When the oil heats up add the grated ginger and garlic and saute/ stir for 1 minute till all the flavors get infused in the oil.
3. Now, add the all the veggies, salt, pepper and saute/ stir for 2 to 3 minutes on medium heat till the veggies are half cooked.
4. Add the peanut and almond butter with 2 tablespoon of water and saute/ stir for 2 to 3 minutes.
5. Now, add the lemon juice (alternative to vinegar) and liquid aminos (alternative to soy sauce) and immediately add the boiled noodles.
6. Mix well and cook for just 1 minute more. Switch off the heat.
7. Garnish with roasted sesame seeds and snow peas. Serve Hot…Hot
- You can use any type of Pad Thai noodles. I have even made the same recipe with whole wheat pasta and it taste super delicious.
- Any other variety of veggies / sprouts can also be added (except tomatoes)
- Liquid aminos is a great alternative to regular soy sauce. Since they are made with naturally occurring sodium from soybeans.