pad thai noodles

By Jody

Ingredients

• 4 oz. Asian-style rice noodles or zucchini noodles
• 1/3 cup soy sauce
• 1/3 cup lime juice
• 2 tbsp peanut butter
• 1 1/2 tbsp hot sauce
• 1 tbsp agave nectar
• 1 block tofu, diced
• 2 carrots 1/8 inch sliced diagonally
• 1 cup broccoli florets
• 1 onion, diced
• 4 cloves garlic, minced
• 1/2 tbsp sesame oil
• 1 tbsp evoo
• 1/2 cup bean sprouts
• 1/4 cup chopped or crushed peanuts (optional)
• 4 green onions (scallions), sliced

Details

Adapted from vegetarian.about.com

Preparation

Step 1

Cook noodles according to package instructions.
Whisk together the soy sauce, peanut butter, lime juice, hot sauce and agave nectar.

In a large wok or skillet, saute the tofu, onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.

Add the cooked noodles and the peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Top with peanuts, bean sprouts and green onions and serve hot.