Here's the recipe along with my comments (as usual) in blue. :) When I first started using this recipe, it was posted by Happy Herbivore as Cheater Pad Thai - the rice noodle dish. Now it's just the sauce and lists various uses. I think that is excellent. When I first made it, I thought the sauce had other potential. You'll see instructions for a rice noodle dish using the sauce (how I typically make it) along with comments for other uses. Keep reading for the recipe. Be forewarned though. It can be addicting. It was for me when I first made it. ;)
from Happy Herbivore
Makes 2 Servings
(2 tbsp warm water - I'm adding here so you don't miss it in the instructions below.)
2 tbsp soy sauce (I prefer low sodium)
1 tbsp smooth peanut butter (it will work with crunchy peanut butter as well)
1 tbsp sweet red chili Asian sauce
1/4 tsp granulated garlic powder
1/4 tsp ground ginger (I typically use fresh ginger.)
1/4 tsp hot sauce, or to taste
(Sometimes I add a little sweetener like agave or stevia drops. I like the sauce without but for me typical pad thai has a bit of sweetness to it and sometimes that's more what I'm in the mood for. If you want to try, start with a tsp of agave or a drop or two of stevia and then adjust from there according to your taste.)
Bring water to boil and cook rice noodles according to package directions. You can also start the process to steam your veggies, slice or grate any raw veggies you want to add. Thinly sliced cabbage* is nice.
1. In a small bowl, whisk 2 tbsp of warm water, soy sauce, peanut butter, chili sauce, garlic powder, ginger and hot sauce together until combined. It may appear too runny at first, but it's not.
2. Taste, adding more hot sauce if desired.
Layer rice noodles, sliced cabbage (if using - I use raw), steamed vegetables (or grated raw veggies) then pour a bit of the sauce. You can adjust the amount but do just enough for taste to avoid unnecessary extra calories. And remember the nutrition is coming from the veggies so load up on those.
Use to coat rice noodles, tofu, as a salad topper or even in a vegetable stir fry!
*In the original recipe, she mentions that you can use sliced cabbage along with the rice noodles. It decreases your simple carbs and increases your complex carbs thus increasing antioxidant nutrition and fiber. I typically use whatever veggies I have around which sometimes includes cabbage and sometimes doesn't. I almost always have steamed broccoli. The possibilities are really endless. A sprinkle of sesame seeds over top is nice too.
Final comments: I haven't tried this yet but I think it would work well. Sub rice (preferably brown) for the rice noodles.
Also - I typically prepare enough noodles and steamed veggies for leftovers. If I need more sauce, that's pretty easy to mix up or sometimes I also make more of it. It stores nicely in the fridge. I have some in the freezer now as a test to see how that works. I'll let you know. :)