1 package rice noodles or kelp noodles
2 tablespoons coconut oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon ginger, minced
3 cups colorful mixed veggies, chopped (peppers, broccoli, celery, carrots, snap peas, bean sprouts, etc.)
sliced green onions
Pad Thai Sauce
1/4 cup freshly squeezed lime juice
1 teaspoon lime zest
2 tablespoons peanut or sesame oil
1 tablespoon coconut or agave nectar
1 tablespoon rice vinegar
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
3 tablespoons coconut aminos or soy sauce
- Prepare noodles as per package instructions. Set aside.
- Combine all the sauce ingredients in a bowl and whisk well.
- Saute onion, garlic and ginger in oil in a large skillet over medium-high heat for 3 minutes, stirring constantly. Add the rest of the veggies and cook until tender crisp, about 3 minutes. Lower heat and add noodles and sauce. Toss gently to combine and heat through. Serve family-style on a large platter or in individual bowls topped with your choice of garnishes.