Vegan Pad Thai

Sauce

4 and 1/2 Tbsp Lime Juice (I used only 4 Tbsp)
4 and 1/2 Tbsp Tamari Soy Sauce
4 and 1/2 Tbsp Coconut Palm Sugar
3 Tbsp Water
1 and 1/2 Tsp Garlic, Grated

In a bowl combine lime juice, soy sauce, palm sugar, water, garlic, whisk until sugar dissolves.

Noodles

Water
8 oz Brown Rice Pad Thai Noodles

Allow water to boil. Add noodles and cook for 7 minutes. Filter the water, rinse the noodles in cold water and keep aside.

Vegetables

1/2 lb Green Beans, Chopped into 1" Pieces (2 Cups)
1 Bunch Green Onion, Chopped into 1" Pieces (1 and 1/2 Cups)

2 Tbsp Sesame Oil
1 Tsp Red Chili Flakes

Heat a large pan in medium heat, when its hot, add oil, swirl to coat inside of the pan.

Add red chili flakes, green beans, green onion and stir fry for 5 to 8 minutes.

Add cooked noodles and lime juice mixture to the pan.

Cook, tossing with tongs, until noodles are soft and mixture is heated through, about 5 minutes.

1/4 Cup Cilantro, Chopped
1/2 Cup Dry Roasted, Unsalted Peanuts, Chopped (1/4 Cup / Serving)

Spoon into shallow bowls, sprinkle with cilantro and peanuts.

1 Lime, Cut into 6 Wedges (optional)

Garnish with lime wedges.

Taste Note: Tastes Good
Yields: 5 Cups
Source: delicious living (Whole Foods Magazine)
Serves: 2