Vegetable Ramen Pad Thai
This Vegetable Ramen Pad Thai offers delightful ramen noodles coated in a simple but flavor-packed creamy peanut sauce with a bit of heat.
Ingredients
- 2 Ramen noodle cakes (70 g each) (millet and brown rice ramen)
- 1 tablespoon olive oil
- 1 medium zucchini (thinly sliced)
- 1 medium carrot (thinly sliced)
- 1 medium onion (thinly sliced)
- ¼ cup soy sauce (reduced sodium)
- 2 tablespoons honey
- ½ teaspoon minced garlic
- ¼ teaspoon grated fresh ginger
- 3 tablespoons creamy peanut butter (natural)
- 3 tablespoons hot water
- ¼ teaspoon Sriracha or any hot sauce (to taste)
- Salt and black pepper to taste
- Garnish: green onions, cilantro and/or lime (optional)
Instructions
- In a saucepan, bring four cups of water to a boil, then add the two Ramen noodle cakes. Cook Ramen noodles according to package instructions, just until tender. Rinse under cold water and set aside.
- Whisk together soy sauce, hot water, peanut butter, sriracha, honey, garlic, and ginger in a small bowl. Set aside.
- Add the olive oil in a large non-stick skillet over medium-high heat. Next, add carrots, zucchini, and onions and cook for about 3 - 4 minutes.
- Add noodles and sauce. Season with salt and pepper to taste. Toss everything to combine and cook for another 2 minutes.
- Garnish with green onions, cilantro and/or lime wedges.