Pad Thai With Sweet Almond Butter Sauce

Here’s a totally different way to use almond butter! This twist on Pad Thai features Spread The Love® UNSALTED Almond Butter and it’s A-MAZING ❤️
WHAT YOU NEED (for sauce):

1/3 cup UNSALTED Almond Butter 
1 tbsp Soy Sauce
1 tbsp Lime Juice1 tbsp Molasses
1/2 tsp Rice Wine Vinegar
1 tsp Sesame Oil
2 tbsp Water
3 Garlic Cloves (minced)
1/4 tsp Red Pepper Flakes

WHAT YOU NEED (for dish):
12- 16 oz pasta (we used fusilli)
2- 3 Chicken Breasts (cubed/cooked)
2 Red Bell Peppers (thinly sliced)
1 and 1/2 cups Carrots (matchstick cut)
1 and 1/2 cups Red Cabbage
1/2 tsp Cilantro (finely chopped)
2 tbsp Sesame Seeds (optional)

1. To make sauce: add all sauce ingredients to a bowl and whisk thoroughly to combine. Set aside.
2. Cook pasta according to package instructions. Drain and set aside.
3. Next, cook cubed chicken (we just cooke ours stovetop in a skillet). Set aside.
4. In a large bowl combine cooked pasta and chicken, pepper, carrot, cabbage and cilantro in a large bowl. Add in a couple of tablespoons of sauce and toss to coat.
5. Divide between a couple bowls (3- 4 depending on serving size) and drizzle with extra sauce. Garnish with additional cilantro and sesame seeds as desired. Enjoy! 😊

Recipe by @lunchesandlittles

Pad Thai with Almond Butter Sauce

1 comment
  • Hi. I’ve just ordered a jar of your peanut butter through Amazon. Belatedly I noticed in comment descriptions that it’s characterized by not being creamy-thick, so I thought I’d check for recipes where that texture isn’t needed. (Your pad thai recipe uses almond butter, but I’ll try it with your peanut butter.) I have all the ingredients on hand (during Covid-19 quarantine) to make your pad thai sauce except molasses, so I may try dates or raisins for sweetness. Question: I’ll be making it with tofu, not chicken. I only have green bell peppers left, not red, and I’m wondering if you’ve ever tried the dish using green, or how you think that would work. Thanks!

    Joy on

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