Pad Thai

Ingredients

• Stir-fry
  • 1 small head red cabbage, shredded
  • 1 red pepper, sliced thin
  • 1 onion sliced thin
  • 1 C. shredded carrots
  • 1 in. fresh ginger, grated
  • Noodles*

• Sauce
  • 1/4 C. peanut butter
  • 2 Tbsp. lime juice
  • 1 Tbsp. soy sauce
  • 1 tsp. fish sauce (or whatever hippy vegan replacement you use)
  • 2 Tbsp. maple syrup / sweetener
  • 2 tsp. fresh grated ginger
  • 1 tsp. red pepper flakes
  • 3 Tbsp. water

• Garnish
  • Roasted & crushed peanuts
  • Chopped cilantro
  • Green onions
  • Lime Wedges
  • Srirracha

Instructions

1. Blend sauce ingredients together
2. Heat a wok or large skillet** to medium-high heat.
3. Add onion and cook, stirring constantly, until translucent and soft.
4. Add cabbage and cook, stirring constantly, until cabbage is wilted and giving up a lot of water (~5 min)
5. Add peppers and carrots and cook, stirring constantly, until red-pepper softens slightly.
6. Add noodles* and cook until to your liking.
7. Add sauce and toss together.
8. EAT ALL THE THINGS (add garnishes as you like)

Cook’s Notes

* We used ‘spoodles’*** – or spiralized sweet potatoes; sweet potato nooldes; spoodles.  The sweet potatoes really hold up to the strong flavors of the sauce.  You could use rice noodles, or zoodles (zucchini noodles), or whatever else you like.

** I used a large electric skillet

*** If this word grosses you out, my work here is done.

Based on a recipe from: http://kathysvegankitchen.com/recipe/vegan-zoodle-pad-thai/