Ingredients:

• 1 package pad thai rice noodles

• 1 tablespoons coconut aminos (or soy sauce)

• 1 tablespoon tamarind paste or lime juice

• 1 tablespoon chili-garlic paste or sriracha

• red pepper flakes

• 3 garlic cloves

• carrots

• 1 zucchini

• 1 squash

• 1 onion

• ⅓ cup of peanuts

• beansprouts

• ½ lime

• 1 cup peanut sauce

• cooking oil (I used sesame)

Optional Toppings:

• lime

• cilantro

• sriracha

• chili-garlic sauce

Recipe:

I was out of tofu when I made this recipe, but this recipe is delicious if you have some lying around! If you’re using tofu, just cut your tofu into cubes and toss them in corn starch and drizzle some soy sauce on top. Bake them at 375 degrees for 30 minutes, then add them to your noodles.

1. Cut all your veggies. Cut your zucchini, squash, carrots, and onion into long slivers. Also, mince your garlic.

2. In a small pan, add your tamarind, coconut aminos, chili-garlic sauce, lime juice (one full lime if you didn’t have tamarind).

3. Cook this for about three minutes and then set aside. Now, in a medium-sized pot, add sesame oil and all your veggies: zucchini, squash, carrots, garlic, and onion. If you’re using the peanut sauce add it into your stir fry. If you want a quick homemade peanut sauce recipe check out my recipe, here!)

4. Now, add in your sauce that you had kept aside. Mix your vegetables and sauce well for about two minutes. Then, add your noodles and coat with sesame oil so they don’t stick to each other and stir together with the veggies and sauce.

5. Once the noodles, veggies, and sauce are mixed well for about 2-3 minutes, add then your peanuts and bean sprouts.

6. Once everything is mixed together, serve your noodles and top with your choice of toppings!