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Vegetable Pad Thai

This Pad Thai is loaded with vegetables and drenched in a delicious and healthy peanut sauce. Enjoy!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Servings 6 servings

Ingredients
  

  • 2 bunches green onions sliced
  • 2-3 cups carrots sliced
  • 2 red bell peppers sliced
  • 4 cups broccoli cut into 1 inch pieces
  • 8 ounces bean sprouts
  • 14 ounces Firm Tofu or cooked chicken 1" cubed
  • 8 ounces brown rice noodles cooked al dente
  • 1/2 cup unsalted peanut butter softened
  • 1/2 cup lime juice
  • 1/3 cup fish sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon liquid aminos
  • 1 cup water
  • 2-3 pinches chili flakes
  • 1 cup peanuts garnish, to taste
  • cilantro garnish, to taste
  • lime wedges garnish

Instructions
 

Brown Rice Noodles

  • Add noodles to pot of boiling water. Cook according to package directions. Drain, rinse, and set aside.

Sauce

  • In bowl, whisk together peanut butter, lime juice, fish sauce, rice vinegar, liquid aminos, water and chili flakes.

Stir Fry

  • Over medium heat, place half of sauce in wok or large frying pan. Add in order green onions (cook 3 or so minutes), carrots, tofu, red peppers, and broccoli. Cook 7 or so minutes until vegetables are cooked but still crisp. Add noodles, tofu or cooked chicken, and bean sprouts--cook until hot. Add more sauce, if desired. Serve with peanuts, cilantro and lime wedges.