Peanut Butter Pad Thai

Ingredients

Prepare Noodles: Boil water and cook the rice noodles according to package instructions until just tender. Drain and rinse with cold water immediately to prevent sticking and overcooking.
Make the Sauce: In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, sriracha, and brown sugar. Add a splash of warm water and whisk until smooth. Adjust consistency with more water if needed.
Sear Tofu: Heat half of the oil in a large wok or non-stick pan over medium-high heat. Add the cubed firm tofu and cook, turning occasionally, until all sides are golden and slightly crisp. Remove tofu from the pan and set aside.
Stir-Fry Vegetables: In the same pan, heat the remaining oil. Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant. Add the julienned bell peppers and carrots. Stir-fry for 3–4 minutes until the vegetables are slightly tender but still retain a good crunch.
Assemble: Reduce heat to medium. Add the cooked noodles and tofu back into the wok. Pour the peanut sauce over everything and toss vigorously until every strand of noodle is coated and the dish is heated through.
Finish: Stir in a generous handful of chopped cilantro and remove from heat.
Serve: Garnish with the crushed peanuts and serve with fresh lime wedges for squeezing.

Base: A mountain of glossy, sauce-coated noodles and colorful vegetables.
Texture: Top with a liberal amount of crushed roasted peanuts.
Finish: A fresh sprinkle of cilantro and a wedge of lime on the side to brighten the flavors.

Noodle Care: Don’t skip the cold water rinse! It’s the only way to keep rice noodles from turning into a clump of starch.
Julienne Technique: Slicing the vegetables into thin matchsticks (julienne) allows them to cook quickly and integrate perfectly with the long noodles.
Sauce Thickness: The sauce will thicken as it heats up in the pan. If it looks too dry once the noodles are added, don’t be afraid to add another splash of water.