Vegetable Pad Thai

Ingredients

• FOR THE SAUCE:
• 3 Tablespoons Peanut Oil, Plus A Tablespoon For The Wok
• 1-½ Tablespoon Rice Vinegar
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Tamari
• ½ whole Lemon, Juiced
• 1 teaspoon Sriracha (or Your Favorite Spicy Chili Sauce), Or To Taste
• ¼ cups Peanut Butter
• FOR THE STIR-FRY:
• 1 package (about 8 Oz. Size) Stir Fry Rice Noodles
• 1 Tablespoon Peanut Oil
• 1 whole Small Red Bell Pepper, Sliced Into Strips
• 1 whole Or 2 Medium Carrots, Peeled And Sliced Thinly On An Angle
• 1 cup Snow Peas
• 4 whole (to 5) Mushrooms, Stemmed And Sliced
• 1 can (8 Oz. Size) Water Chestnuts, Drained
• 2 cloves Garlic (Small Cloves), Peeled And Minced
• ½ cups Lightly Salted Peanuts, Ground, For Garnish
• 4 sprigs Cilantro, Torn, For Garnish

Preparation Instructions

Prep all vegetables before you do anything. Having everything prepared will help save time while making this dish up!

Add all the sauce ingredients into a small bowl, whisk to combine.

Bring some water to boil, pour over the rice noodles and let sit for 8-10 minutes. (Or follow your package directions).

To a hot wok or nonstick pan, heat up the peanut oil. To the hot oil, add the vegetables. Stir until starting to brown but not lose color, about 6-7 minutes. Add water chestnuts and garlic, stir for 1 minute. Pour in sauce, stir and then add the noodles. Toss together and then serve up a plate with a sprinkle of the ground peanuts and torn cilantro leaves.