Peanut Pad Thai

Our take on pad Thai uses common household condiments and our flavourful peanut butter to create a lip-smacking sauce.

Yield: 3–4 servings

INGREDIENTS

For the pad thai sauce

• ⅓ cup Nuts to You Peanut Butter, smooth or crunchy
• 1 Tbsp sriracha hot sauce
• ¼ cup rice vinegar
• 1½ Tbsp fish sauce
• 3 Tbsp soy sauce
• 3 Tbsp brown sugar

For the pad thai

• 200g rice noodles
• 1 white onion, thinly sliced
• 3 garlic cloves, chopped
• 1 cup bean sprouts
• 2 large chicken breasts, sliced into small strips (or protein of choice)
• 3 eggs, lightly beaten
• Cooking oil as needed
• Salt, to taste
• Green onions, cilantro, roasted peanuts and lime wedges for garnish

INSTRUCTIONS

1. Cook the rice noodles according to the package instructions. Strain and rinse in cold water and set aside.
2. Combine all the pad thai sauce ingredients and whisk until fully smooth. Taste and adjust seasonings to your liking. Set aside.
3. In a large frying pan over medium high heat, fry the chicken strips in oil until fully cooked. Remove from the pan and set aside.
4. In the same pan, cook the onions until softened, adding oil if needed. Add the garlic, chicken and salt.
5. Move the mixture to one side of the pan. Add more oil and pour in the beaten eggs. Scramble the eggs by moving them frequently with a spoon or spatula until fully cooked.

   Add the noodles, bean sprouts and sauce. Mix with tongs until the ingredients are well distributed.

   Serve, garnished with green onions, cilantro, peanuts and a lime wedge.

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