Vegetable Pad Thai with Infused Spicy Peanut Sauce

by Anna Ervin

I used to tell my husband that I loved him “to the moon and back infinity.” Today, you’re more likely to hear me say that I love him more than spicy peanut noodles, because I genuinely believe that’s more than a trip to the moon, multiplied by infinity.

I cannot remember the first time I tried peanut sauce, but I am thankful I did. Over the years I have adapted this recipe (the sauce part of it, at least) to make salads, slaw, stir fry, and even baked tempeh tenders. It honestly never gets old.

However, if I had to pick a go-to, it would be spicy peanut noodles. My favorite thing about this recipe is that it is so easy to switch up to accommodate the seasons. I love serving it with steamed broccoli or bell peppers during summer. This time around, I wanted to try something new.

Swiss Chard is probably one of the most overlooked items in the produce section, but its earthy leaves paired with crunchy stalks add both flavor and texture to this recipe. I also decided to use cabbage, why not? Swap these veggies out if you would like, I have tried sweet potatoes, kale, carrots, and even tofu.

Click here to get the full recipe!

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