Pad Thai with Spicy Peanut Sauce

This veggie forward pad thai comes together in less than 30 minutes and tastes better than takeout! The edamame is optional but I like getting the extra protein. You could also try swapping it for some tofu!

| Yield: serves 4 | Time: 25 minutes |

Ingredients

2 tablespoons light sesame oil

8 ounces brown rice noodles

1 red bell pepper

2 carrots

1 clove garlic, minced

1/2 cup shelled edamame, cooked

1/2 cup chopped green onions

1/2 cup chopped cilantro

1 lime, juiced

1/3 cup roasted peanuts, chopped, optional

Sauce:

1/4 cup Peanut Butter (can be replaced with almond butter or tahini for peanut free)

3 Tbsps Soy Sauce

1 Tbsp Mirin (can use sugar to substitute if you don’t have any)

1 Tbsp coconut or brown sugar

2 Tbsps Rice Vinegar

2 tsps Sesame Oil

1 Tbsp Tamarind Concentrate

1 Tbsp chili garlic sauce / Sambal Oelek, (use less if sensitive to spice)

Preparation

Add rice noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).

While noodles are soaking, shake up the sauce ingredients in a jar or whisk in small bowl. If necessary, add 1 to 2 tablespoons of water to create a creamier consistency.

Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.

Slice red pepper and carrots into very small pieces (or spiralize them).

In a large skillet, heat a tablespoon of oil over medium high heat. Add the veggies – stir fry for 4- 5 minutes or until tender-crisp.

Add to the pan the noodles, edamame, Pad Thai sauce, green onions, and peanuts and cook over medium-high heat, tossing occasionally for about 2-3 minutes or until the sauce has coated everything and the dish is hot.

Squeeze on lime and stir in cilantro.