Pad Thai

4 servings; 25 minutes

Was okay. Needs more sauce. Add egg and tofu.

8 ounces Brown Rice Pad Thai Noodles

1 tsp sesame oil

Veggies:

½ red bell pepper, sliced

1 carrot, grated

2 cloves of garlic, minced

Sauce:

2 TBS sweet chili sauce

2 TBS water

1-2 TBS lime juice

2 TBS tamari or soy sauce

1 TBS chili sauce

1 TBS coconut sugar

½-1 tsp chili paste (adjust to your heat level)

Toppings:

2 green onions, chopped

1 handful of cilantro, chopped

1 handful of peanuts, chopped

1 handful of mung bean sprouts

Instructions

Cook brown rice noodles according to package directions.

Rinse noodles and set aside to cool.

Chop all the veggies and topping ingredients. Keep the white ends of the green onions separate so you can add them in the wok.

Mix all of the sauce ingredients in a small bowl.

Heat wok on medium heat until hot and then add oil.

Add peppers, carrots, and the white ends of the onions and cook until the peppers are tender.

Add the garlic and cook for about a minute.

Throw in the brown rice noodles and mix with the veggies.

Finally, pour in the sauce and let the noodles cook for a few minutes until they absorb the excess sauce.

Garnish with green onions, cliantro, mung beans, and peanuts.

Notes

*You can use whatever oil you like for frying/sauteing.

*You can use other sugars in place of the coconut sugar.

*Add eggs and/or tofu for additional protein and a more traditional dish if you prefer.