ingredients

2 (8oz) bags of brown rice pad thai noodles

1/4 cup water

1 8 oz package of mushrooms, sliced

4 cloves garlic, minced

1 Tbsp fresh turmeric, minced (can sub 1/2 t powdered)

2 Tbsp fresh ginger, minced (can sub for 1 t powdered)

3 cups broccoli florets

1 cup frozen shelled edamame

2 red bell peppers, sliced

1 yellow bell pepper, sliced

2 carrots, peeled into ribbons

For the sauce:

2 limes, juiced

1 orange, juiced

2/3 c tahini

1/3 c coconut aminos

1 t salt

1/2 t pepper

For garnish:

toasted sesame seeds

green onion, sliced

Fresh mint, sliced

lime

directions

Cook the pad Thai noodles according to package instructions, strain and set aside back in the pot they were cooked in.

While the noodles cook, in a large pan over medium heat add the water, mushrooms, garlic, turmeric, and ginger and allow to steam fry for 7-10 minutes until the mushrooms are tender.

Add in the broccoli, edamame, red and yellow bell peppers, and carrot. Continue to cook over medium heat, mixing occasionally for around 12-15 minutes until everything is tender.

While the veggies cook make the sauce by adding everything to a bowl and whisking together.

Once the veggies are ready, lower the temperature and pour over the sauce. Mix and remove from the heat. Add the veggie sauce mix to the noodles and toss until evenly coated. Top with fresh green onions, toasted sesame seeds, mint, and a squeeze of lime. Serve warm or save for later as a chilled dish.