Easy Vegan Pad Thai

• Vegan
• Gluten free

• Produce

  • 2 cups Bean sprouts
  • 1/2 cup Cilantro
  • 4 large cloves Garlic
  • 1 Lime, wedges
  • 1/2 cup Peanuts
  • 3/4 cup Scallions

• Condiments

  • 3/8 cup Agave nectar, raw
  • 2 tbsp Hot sauce, basic
  • 3 tbsp Ketchup
  • 1/4 cup Lime juice, fresh
  • 2 tbsp Maple syrup
  • 1/4 cup Tamari

• Pasta & Grains

  • 16 oz Brown rice noodles

• Baking & Spices

  • 1 1/4 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Sunflower oil

Found on veggiessavetheday.com

Description

Ingredients

• 16 oz. brown rice noodles (the kind labeled for Pad Thai)
• 1/4 cup tamari
• 1/4 cup fresh lime juice
• 1/4 cup sunflower oil (or melted non-virgin coconut oil)
• ¼ cup plus 2 tablespoons raw agave nectar
• 3 tablespoons ketchup (I’m not kidding)
• 2 tablespoons maple syrup
• 2 tablespoons basic hot sauce (cayenne or tabasco)
• 4 large cloves garlic, pressed
• 1 ¼ teaspoons sea salt
• 3/4 cup chopped scallions (about 8 scallions, trimmed and chopped)
• ½ - ¾ cup chopped cilantro
• ½ cup crushed peanuts
• 2 cups bean sprouts
• Lime wedges

Directions

• Prepare the noodles according to the directions on their package. Drain and set aside.
• Meanwhile: In a large bowl, place all of the sauce ingredients. Stir well. Add the stir-ins. Stir them in. Say “stir” a lot.
• Add the noodles to the big saucy bowl. Stir gently. Plate and serve topped with the bean sprouts and peanuts. Garnish with lime wedges for maximum Thai cuteness. This will keep, refrigerated in an airtight container, for up to five days.