Pad Thai is one of the most well-known Thai dishes in Australia and around the world even scoring the title of one of the most ordered takeaway dishes back in 2014. It’s tasty, not too spicy yet still packed with flavour it is easy to see why it has become so popular.

Tradionally the dressing/sauce is made with a flavour combination of salty, sweet and sour, not unlike majority of Thai dishes yet this dressing I have served it with has the addition of peanut butter adding that creamy texture and flavour that takes it to a whole new level of deliciousness.  Pad Thai is typically made with flat rice noodles and a meat protein such as chicken, beef or prawns. I have opted to make it vegetarian and used gluten-free buckwheat noodles instead, only because I didn’t have any flat rice noodles in the house (really didn’t make any difference at all).

Best part about this dish is that you can serve it hot or cold, so it makes for excellent work day lunches, such a time saver. Just note leave the dressing a side until your ready to eat it, it will keep in the fridge for a good 2-3 of days.

Hope you enjoy this lighter, a little different Thai favourite as much as I do.

Pad Thai Noodles with Peanut Sesame Dressing

• Servings: 4
• Time: 20mins
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Note- Leave the dressing a side until your ready to eat it, it will keep in the fridge for a good 2-3 of days.

Ingredients

Peanut Sesame Dressing 1/4 cup sesame oil or olive oil 2 tbsp fish sauce 2 tbsp honey 1/2 tbsp rice wine vinegar 2 tbsp soy or tamari (GF) 1/2 tsp chopped chilli or chilli paste 2 cloves garlic crushed 3 tbsp pure peanut butter juice of 1 lime 1/2 tsp black pepper Ingredients: 90g buckwheat noodles or pad Thai flat rice noodles (gf) 2 zucchini spiralised or coarsely grated 1 large carrot spiralised or coarsely grated 1/2 capsicum thinly sliced 1 tbsp sesame seeds 1/3 cup cashew or peanuts small handful of coriander leaves

Directions

1. Cook noodles per packet instructions
2. Meanwhile place all dressing ingredients into a Vitamix or blender and blitz until smooth
3. Prepare vegetables, once noodles are cooked drain and rinse under water
4. Place noodles, zucchini, carrot, capsicum in a large bowl
5. Pour dressing over the noodles and mix well to combine
6. Sprinkle over the sesame seeds, nuts and coriander and serve with extra sliced lime