Pad Thai Cups with Peanut Sauce

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Pad Thai Cups with Peanut Sauce


Pad Thai Cups with Peanut Sauce


  • 2 eggs
  • 3 tablespoons soy sauce
  • 1/4 cup natural peanut butter
  • 2 tablespoons raw honey
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • pinch cayenne pepper
  • 1/3 cup shredded carrots
  • 1/3 cup chopped yellow bell pepper
  • 1/4 cup shelled edamame
  • 1/4 cup thinly sliced red onion
  • 8 ounces rice linguine cooked


  • 1/2 cup sliced scallions
  • chopped cilantro
  • 1/2 cup roughly chopped peanuts

Peanut Sauce:

  • 3 tablespoons drippy peanut butter
  • 1/4 teaspoon grated ginger
  • juice of 1/2 lime


  • Preheat oven to 350º. Spray a 12-count muffin tin with nonstick cooking spray.
  • In a medium bowl, whisk together first 7 ingredients well. Add veggies and linguine and toss in the sauce until everything is coated.
  • Divide linguine mixture among the 12 muffin-tin cups. Bake for 15 minutes. Remove and let cool. Remove each Pad Thai Cup by sliding a knife around the edge and releasing each. Place on a serving tray and top each with scallions, cilantro, and peanuts.
  • Mix together the ingredients for the peanut sauce and drizzle over the Pad Thai Cups. Enjoy immediately!



This recipe was created by Annessa Chumbley, RD.