Vegan Pad Thai

This is a super healthy alternative to the Thai classic (which I personally LOVE to order in restaurants).  If you aren't ready to try a vegan recipe, you can add chicken instead of tofu.  Makes four servings.

Ingredients:

• 1 Tbsp. Low-Sodium Soy Sauce
• 1 Tbsp. Water
• 1 Tbsp. Creamy Peanut Butter
• 1 Tsp. Sriracha (Add More for Spicier Pad Thai)
• 3 Tbsp. Canola Oil
• 1 Tsp. Minced Garlic
• 1 Tsp. Minced Ginger
• 1 Cup Julienned Mixed Vegetables (Carrots, Zucchini, and Yellow Squash)
• 1 Package Extra Firm Tofu, Sliced into Thin Strips
• 1 4-Serving Package Medium-Wide Rice Noodles, Prepared Per Package Instructions
• 1 Tbsp. Packed, Light Brown Sugar
• 1 Tbsp. Rice Wine Vinegar
• Optional: Lime & Bean Sprouts for Garnish

Directions:

• In small bowl, whisk together soy sauce, water, peanut butter, and Sriracha until smooth.
• Heat wok over medium-high heat.
• Once hot, at canola oil and allow to heat (approx. 1 minute).
• Add ginger and garlic to oil and cook until fragrant (approx. 1 minute).
• Add vegetables and tofu and cook until tender (2 - 3 minutes).
• Add in rice noodles and toss to coat.
• Add spicy peanut paste, brown sugar, and rice wine vinegar and toss to distribute.
• Cook until heated thoroughly (approx. 2 minutes).
• Serve in bowls with optional garnish.