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 noodles and rinse well with water to get the excess starch so they don’t stick together.

Thinly slice the green ends of the scallion and set aside. Cut the rest of the green onion into rounds. 

Mix the sauce ingredients together well with  ½ cup of hot water. Set aside.

Cook the protein with the green onion rounds and then add the veggies you are using once your protein is cooked. I like to quickly stir fry them so they still have a crunch, but get a nice char.

Add the noodles to the pan and add the sauce ingredients. Mix together. 

Crack the eggs and stir them around until cooked and mix all ingredients together. Garnish with the thin sliced scallion ends. And enjoy!