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