Vegan Pad Thai

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Some of my favorite meals are those that consist of 10 ingredients or less. Today’s recipe is a simple fresh pad thai dish that features wide rice noodles in a light, creamy peanut sauce. In all this dish takes about 30 minutes to prepare and is best served family style.

VEGAN PAD THAI
15 oz can light coconut milk
1/2 cup creamy peanut butter
Juice of 1 lime
1/8 cup soy sauce
1 Tablespoon ketchup
1 package wide rice noodles
1 head napa cabbage, diced
1 bunch cilantro
1/2 cup peanuts, chopped
1 bunch green onions, diced
1 cup shredded or julienned carrots

Add coconut milk, peanut butter, lime juice, soy sauce and ketchup in a medium bowl and mix well for creamy peanut sauce. Prepare rice noodles according to package directions, typically boiled around 10 minutes then rinse under cold water to prevent noodles from overcooking. Mix noodles with peanut sauce in a large serving bowl, then top with heaping pile of diced napa cabbage, cilantro, green onions and chopped peanuts. I also added a package of baked tofu for some added protein. It really is that simple! Add spicy thai sauce if desired. Thanks to our special guest Frank Villella for this week’s cooking party!

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