Vegan Pad Thai

1. 1

   soak rice noodles in very hot water for 15 minutes (if they're fresh-- from the refrigerator section-- skip this step)

2. 2

   mix all sauce ingredients. Reserve half of the sauce, and have the remaining half ready to add during the sautee process.

3. 3

   in a large wok, heat oil over medium heat-- coconut oil is often solid, and it should melt but not smoke.

4. 4

   Add coarsely chopped onion and soaked rice noodles to wok, and toss into oil.

5. 5

   Fill a glass with water. working 1/4 glass at a time, add water to the noodles and toss lightly until all the water is evaporated. This process will steam-cook the noodles.

6. 6

   Repeat until the noodles soften and are semi-cooked. The noodles will take intermittent testing to determine cooking time.

7. 7

   When the noodles are softened but not completely cooked, add broccoli. Toss again and add another 1/4 glass water.

8. 8

   As the noodles continue to cook, add carrots and half of the sauce. Toss well and repeat water process, a little at a time, until the noodles are cooked (about 20 minutes from start to finish).

9. 9

   Add the remaining sauce, sautee for 5 minutes, and reduce heat. Stir in additional 2-3 tablespoons coconut oil, green onions, cilantro, and chopped peanuts. Toss well.

10. 10

    Serve with lime wedges and bean sprouts on top.

No additional tips available.