Pad Thai with Peanut Butter Sauce
Elevate your weeknight dinner with this mouthwatering Pad Thai with Peanut Butter Sauce—a creative twist on the classic Thai favorite! Featuring tender rice noodles tossed in a velvety peanut butter sauce made with soy sauce, rice vinegar, and a hint of sweetness from honey or maple syrup, this dish is the perfect balance of savory and tangy. Protein-packed tofu, scrambled eggs, and a burst of fresh crunch from bean sprouts and scallions make every bite a satisfying delight. Finished with a sprinkle of roasted peanuts and a squeeze of fresh lime, this quick 35-minute recipe is not only easy but bursting with bold, comforting flavors. Perfect for Pad Thai lovers seeking a unique take on the dish, this peanut butter-infused version will become a family favorite in no time!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 2 Eggs, lightly beaten
- 6 oz Firm tofu, cubed
- 1 cup Bean sprouts
- 4 Scallions, chopped
- 1 cup Roasted peanuts, chopped
- 1 Lime, sliced into wedges
- 3 tbsp Soy sauce
- 1 cup Peanut butter (creamy or crunchy)
- 2 tbsp Rice vinegar
- 1 tbsp Honey or maple syrup
- 1 tsp Sriracha (optional, for heat)
- 2 tbsp Hot water
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, peanut butter, rice vinegar, honey (or maple syrup), sriracha (if using), and hot water until smooth and creamy. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Push the garlic to one side of the pan and pour in the beaten eggs. Scramble the eggs until just set, then mix them with the garlic.
Add the cubed tofu to the pan and cook for 2-3 minutes until golden on the edges.
Lower the heat to medium and add the cooked rice noodles to the pan.
Pour the peanut butter sauce over the noodles and toss everything together to coat evenly.
Stir in the bean sprouts and scallions, cooking for an additional 1-2 minutes.
Transfer the Pad Thai to serving plates and garnish with chopped peanuts.
Serve with lime wedges on the side for squeezing over the dish before eating.
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.5 g | 313% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 56.9 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1655 mg | 127% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3693 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
