PAD THAI NOODLES WITH PEANUT LIME SAUCE

Recipe by Ellen Fisher

This recipe is vegan

Serves 3-4
Ingredients:

3 packages brown rice Pad Thai noodles, or equivalent of 24 ounces. We like Annie Chung’s brand

1/4 onion, minced

1 cup snap peas, sliced

1/2 red bell pepper, sliced

1 head broccoli,, diced

5 baby fingerling red potatoes, diced (or

2 cups diced potatoes of choice)

1 cup mung bean sprouts

5 big Crimini mushrooms, sliced

For the sauce

4 Medjool dates

1.5 cups diced tomatoes (canned or fresh)

2 tbsp peanut butter

1 can of light coconut milk

1 tbsp miso

1.5 cups low sodium veggie broth

2-4 tbsp sriracha

1-2 tbsp low sodium soy sauce

2 limes, juiced

For garnish

1/4 cup minced cilantro, 1/4 cup diced green onion, 1/4 cup diced peanuts, 1/4 cup grated carrots, 2 limes

Directions:

1. Start a large pot of boiling water for the noodles. Meanwhile, sauté the onion, snap peas, bell pepper, broccoli, and potatoes with a little veggie broth in a large pan on medium heat. About 5 minutes after it begins cooking, add the bean sprouts and mushrooms to the pan.

2. Prepare the sauce by blending the dates, tomatoes, peanut butter, coconut milk and miso in a high speed blender until smooth. Pour into a small pot or saucepan to warm up on the stove at medium/low heat. Add the rest of the sauce ingredients to mix in well together and continue to simmer.

3. Pour the noodles into the boiling water and cook according to instructions.

4. Once the noodles are cooked, drained and rinsed, add them back into the large pot and combine with the sauce and sautéed veggies. Mix thoroughly and warm on medium/low heat.

5. Scoop into large serving bowls and top with the garnishes.