Pad Thai is true comfort food.  Tender noodles in a citrusy sauce with crunchy peanuts are delicious, and it's quick enough to put together for a weeknight meal.

5 TBSP soy sauce, tamari or liquid aminos

2 TBSP white vinegar

2 TBSP coconut, date or raw sugar

½ tsp dried red chili pepper flakes

1 tsp light miso paste

2 TBSP roasted peanuts

1 shallot, minced

3 cloves garlic, minced

5 oz. rice noodles, soaked in warm water 5 minutes

1 cup bean sprouts, washed and drained

½ cup green onions, thinly sliced

Lime wedges

Chopped cilantro

Mix together soy sauce, vinegar, coconut sugar, chili pepper flakes and miso paste.  Set aside.

Heat large skillet over medium heat 2 minutes.  Add shallot and garlic.  Cook 2 minutes.  Add 1-2 TBSP water if need to prevent sticking.

Drain noodles and add to pan. Add sauce mixture and stir.  Add bean sprouts and green onions.  Stir and cook 30 seconds.  Serve sprinkled with peanuts, cilantro and wedge of lime.

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Plant Chef Club Tip:

Pad Thai originally contains fish sauce.  We mimick the flavor by combining soy sauce with white vinegar.

Feel free to add any vegetables you like to this-my favorites are carrot, broccoli and snow peas.  Add them just before you add the noodles so they stay crisp.