Veggie pad thai

Vegan optional 

Ingredients

1 box of pad thai noodles

1 bunch of scallions

2 eggs 

¼ cup of tamari or coconut aminos

1 tbsp of rice vinegar

¼ cup of peanut butter

1 tbsp of maple syrup

1 tsp - 1 tbsp of chili paste (depending on spice tolerance)

1 tbsp of ginger paste or 1 knob of ginger grated

1 lb of protein of choice 

Veggies of choice (bok choy, snap peas, broccoli are all great choices)

Cooking Instructions

Cook the pasta. 

Boil the cashews (if you haven’t soaked them) & the sunflower seeds - Please understand if you do not have a high powered blender you want to soak the cashews as long as possible, like overnight. Or boil for 30 minutes. The sunflower seeds don’t need long to get soft.

Blend all the sauce ingredients and add to pasta, & heat. 

Fry the sage leaves in a little oil or butter until crisp. 

Season according to taste, add in your protein if desired and top with the crispy sage leaves.