Veggie Pad Thai with Peanut Sauce

Take out made at home with high quality ingredients. Perfect for date night and one of those meals that tastes just as good (or maybe even better) as left overs. This recipe calls for 8 cups of fresh veggies sautéed in California Olive Ranch 100% CA Extra Virgin Olive Oil, can easily be made gluten free by subbing for a rice noodle, and has a classic tasting peanut sauce full of coconut aminos and the perfect amount of tang from tamarind paste.

Ingredients

1 package of your favorite pad Thai noodles
8 cups of fresh, chopped veggies. 1 head of broccoli, 1 summer squash, 3 medium carrots, 3 green onions, 8 shiitake mushrooms and a large handful of snap peas were used here. Other good options are baby corn, boy choy, cabbage, kale.
1 lime
Handful roasted peanuts
Fresh, chopped cilantro for topping
4 tablespoons California Olive Ranch 100% CA Olive Oil

Sauce Ingredients:

2 tablespoons peanut butter
2 tablespoons coconut aminos or soy sauce
2 tablespoons fish sauce
2 tablespoons maple syrup or honey
1 tablespoon tamarind paste
1 tablespoon toasted sesame seed oil
1 tablespoon white vinegar

Instructions

Bring a large pot of water to a boil and cook pad Thai noodles according to package instructions
Heat a large skillet to medium heat with California Olive Ranch 100% CA Extra Virgin Olive Oil in it
Add 8 cups of chopped veggies to skillet, cook until tender, about 15 minutes
Meanwhile, in a medium sized bowl, add all sauce ingredients and mix well until blended
When veggies are done cooking, add in noodles and sauce
Cook for another 5 minutes, letting the sauce caramelize slightly
Serve with fresh cilantro and a lime wedge