Me and my husband LOVE spicy food, although he definitely enjoys his food spicier than I can tolerate. I actually made this recipe just for him but fell in love with it myself, it is spicy but also SO tasty. This Spicy Vegetable Pad Thai is a quick and easy recipe that can be made in under 30-minutes, which makes it perfect for a weeknight dinner.
This Spicy Vegetable Pad Thai is;
I hope you love this recipe!
1 Tablespoon Pure Olive oil
1/2 White onion, sliced
1 Red Bell Pepper, thinly sliced
1 Jalapeño pepper, thinly sliced
1 Cup julienned Carrots
1/2 Cup Cilantro, chopped
6 oz Brown rice Pad Thai noodles
Spicy Peanut Sauce
2 Cloves Garlic
1/2 Teaspoon Ginger, freshly grated
1 Lime, juiced
3 Tablespoons Smooth peanut butter
3 Tablespoons Gluten-free Soy Sauce
1 Tablespoon Sesame seed oil
1 Tablespoon Sriracha sauce
Cook noodles according to package directions.
Heat a Wok or large skillet over medium-high heat. Once heated toss in olive oil, sliced onion, bell pepper, jalapeño, and carrots. Cook until bell pepper and carrots are tender, about 8-10 minutes, stirring occasionally.
Meanwhile prepare Spicy Peanut Sauce by blending all sauce ingredients in a food processor until smooth.
Add cilantro into the vegetable stir-fry, lower heat to medium- low, cook until cilantro is wilted, about 1 minute.
Add in cooked noodles and spicy peanut sauce, toss to coat, once sauce is warmed remove from heat.
Garnish with cilantro, green onion, crushed peanuts, or lime juice if desired.