20-Minute Sriracha Peanut Pad Thai Recipe
Published May 01, 2019
This post contains affiliate links. Please see our disclosure policy.
In just over 20 minutes, you can have yourself a delicious meal full of color and flavor! This 20-Minute Sriracha Peanut Pad Thai recipe is dairy-free, egg-free, and optionally soy-free, refined sugar-free, vegetarian, and vegan. Versatile and tasty!

20-Minute Sriracha Peanut Pad Thai Recipe
Ingredients
For the Sriracha Peanut Sauce:
- ¾ cup peanut butter
- ¾ cup water
- ¼ cup liquid aminos
- 1 teaspoon minced garlic
- 2 tablespoons rice wine vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon lime juice
- 2 teaspoon sriracha sauce
For the Noodle Bowls:
- 16 ounces gluten-free pad Thai rice noodles
- ¼ - ½ small purple cabbage, , shredded
- 1-2 carrots, , shredded
- Sugar snap peas
- Crispy tofu/chicken, (optional)
- Fresh cilantro, , chopped
- Peanuts
- Fresh ginger, , grated
- 1 lime, , cut into wedges
Instructions
- Make the sauce by blending all ingredients together in a food processor or blender until smooth. Set aside.
- Cook the noodles according to package instructions. I recommend adding a little bit of olive oil to the boiled water to help prevent sticking.
- Drain and rinse the noodles, then add the noodles back into the pot and stir in the sriracha peanut sauce. Toss to coat the noodles well.
- You can either mix the shredded cabbage and carrots into the pot or serve the noodles in bowls and then add the shredded veggies to each bowl. Top each noodle bowl with the desired amount of snap peas, fresh cilantro, crispy tofu/chicken (if desired), peanuts, ginger, and lime juice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.