Vegetable Pad Thai

Ingredients:

• 8 ounces of uncooked Somen or Soba noodles. (or whole wheat spagetti will work)
• 3 cups chicken broth or bouillon base
• 2 tbls soy sauce
• 3 tbls creamy peanut butter
• 2 tsp sesame oil
• 1 teaspoon hot sauce (I use a little less, don’t like it hot)
• 2 tbls cooking oil
• 1 tbls fresh chopped ginger (or tsp of dried ground ginger)
• 3 cloves chopped garlic
• 2 16 ounce bags frozen stir fry veggies (thawed and dranined)
• 1/4 cup chopped roasted peanuts
• 1/4 cup chopped scallions
• chopped cilantro (optional)

In a two quart sauce pan, combine broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk, bring to simmer, and let simmer for 10 minutes, stirring often. Set aside.

Cook noodles according to package direction.

Heat cooking oil in LARGE skillet. Add ginger and garlic. Saute’ on med heat for about 2 minutes. Add stir fry vegetables. Saute’ about 3 minutes. Add half of peanut satay sauce. Cook 2 more minutes. Add cooked and drained noodles. Stir and cook until heated through. Top with chopped peanuts and scallions. Enjoy!

Tips: After the fast, cut veggies in half, and add two cups of cooked chicken! YUM!

Also, save left over Satay sauce and use it as a dip for some veggie Ka-bobs. It makes a great dipping sauce for chicken too!