Pad Thai With A Peanut Butter Sauce Twist

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Craving a delicious and satisfying noodle dish but looking for a fun twist on the classic? Look no further than this Pad Thai recipe with a secret ingredient: peanut butter! This creamy and flavorful take on Pad Thai adds a unique depth of flavor that will have you going back for seconds.

What is Pad Thai?

Pad Thai with Peanut Sauce
Pad Thai with Peanut Sauce

Pad Thai is a stir-fried noodle dish that’s a staple of Thai cuisine. Traditionally, it’s made with rice noodles, eggs, vegetables like bean sprouts and scallions, protein like chicken or tofu, and a flavorful tamarind sauce. This recipe keeps the core elements of Pad Thai while adding a delicious peanut butter twist to the sauce.

Why Peanut Butter?

Peanut butter adds a richness and creaminess to the sauce that complements the savory and tangy flavors of the traditional Pad Thai ingredients. It also adds a bit of protein and healthy fats, making this dish even more satisfying.


1 (8 oz) package dried rice noodles (pad thai noodles preferred)

  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 small shallot, thinly sliced
  • 1 pound boneless, skinless chicken thighs, thinly sliced (or tofu, cubed and pan-fried for a vegetarian option)
  • 2 large eggs, beaten
  • 1 cup bean sprouts
  • 1/2 cup chopped scallions (green parts only)
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup creamy peanut butter (unsweetened preferred)
  • 3 tbsp tamarind paste (or 1 tbsp lime juice + 1 tbsp brown sugar)
  • 3 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1/4 cup water
  • 1/4 cup chopped fresh cilantro, for garnish
  • Lime wedges, for garnish

  • Instructions:

    1. Cook the noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, typically 3-5 minutes, until al dente. Drain the noodles and rinse with cold water to stop the cooking process. Set aside.
    2. Prepare the sauce: In a small bowl, whisk together the peanut butter, tamarind paste (or lime juice and brown sugar), fish sauce, soy sauce, and water. Set aside.
    3. Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble them until cooked through. Set aside in a bowl.
    4. Stir-fry the vegetables: Add another tablespoon of vegetable oil to the pan. Add the garlic and shallot, and cook for 30 seconds until fragrant.
    5. Add the protein: Add the chicken (or tofu) to the pan and cook for 3-4 minutes, or until browned and cooked through.
    6. Incorporate the noodles: Push the chicken (or tofu) to the sides of the pan. Add the cooked noodles and stir-fry for a minute to loosen them up.
    7. Pour in the sauce: Add the prepared peanut butter sauce to the pan and toss everything together to coat the noodles and vegetables.
    8. Finish the dish: Add the bean sprouts, scallions, and cooked eggs back to the pan. Toss gently to combine.
    9. Serve: Transfer the Pad Thai to plates and garnish with chopped roasted peanuts, fresh cilantro, and lime wedges. Squeeze the lime wedges over the Pad Thai for extra flavor, if desired.

    Nutrition Facts:

    (Per serving, without garnish)

    Calories: approximately 500 (depending on protein and peanut butter choices)

  • Protein: 30g
  • Carbs: 50g
  • Fat: 20g

  • Conclusion:

    This Pad Thai with a Peanut Butter Twist is a fun and flavorful way to enjoy this classic Thai dish. The peanut butter adds a unique creaminess and richness that complements the traditional Pad Thai flavors perfectly. It’s a satisfying and protein-packed meal that’s sure to become a new favorite.


    1. Can I substitute other nut butters for peanut butter?

    Yes, you can! Almond butter or cashew butter would be good alternatives. However, the flavor profile will be slightly different.

    2. What if I don’t have tamarind paste?

    You can substitute the tamarind paste with a combination of lime juice and brown sugar, as mentioned in the ingredients list.

    3. Can I make this dish vegetarian?

    Absolutely! Simply replace the chicken with cubed and pan-fried tofu.

    4. What other vegetables can I add to this Pad Thai?