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This spicy vegan pad thai is way better than takeout - made with whole food ingredients, and a breeze to throw together!

Ingredients:

Pad Thai:

• 1 Lb Long Pasta spaghetti, fettuccine, etc
• 3 Cup Shredded Carrots or Carrot Noodles
• 3 Cups Snap Peas washed and ends trimmed
• 1/2 Cup Scallions
• Cilantro to taste, optional
• Chopped Bird's Eye Chili caution - see notes
• Red Pepper Flakes for topping optional

Pad Thai Sauce:

• 1/2 Cup Soy Sauce
• 1/3 Cup Smooth Peanut Butter
• 2 Tbs Sriracha
• 1 Large Clove of Garlic
• Juice from 1 Lime
• 2 Tbs Neutral Oil like avocado oil
• Black Pepper to taste

Instructions:

1. First, cook the pasta according to package directions. I highly recommend a long, flat noodle for this - like fettuccine or linguine. Use brown rice noodles to make gluten-free.
2. While pasta is cooking, make the sauce. Combine all ingredients into a blender, and blend on high until everything is completely smooth.
3. When pasta is done, drain and set aside.
4. In a large saut pan or pot, add in the carrots, (washed and trimmed) snap peas, and a small drizzle of oil. Saut� on medium heat until carrots are wilted, about 3-5 minutes. When done, remove from heat.
5. Add in the cooked noodles to the saut pan or pot, and then top with the pad thai sauce. Mix noodles and veggies until they're evenly covered with sauce.
6. Serve pad thai with scallions and cilantro.
7. Enjoy!

NOTES:

• Feel free to sub in any other veggies you like to accompany this pad thai - broccoli and onions would be delish too! Also, in the video, I used a little chopped bird's eye chili in the saut�. You can use this too, though I caution you it's VERY spicy!!