Vegan CHIK'N Pad Thai Recipe - Plant Based Pantry

Ingredients

• 1 can (10 oz) Loma Linda CHIK’N in Broth, drained and shredded
• 4 oz rice noodles (about half a package)
• 1 tablespoon vegetable oil
• 1 medium carrot, julienned
• 1 red bell pepper, sliced into thin strips
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon tamarind paste
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon lime juice
• 1/4 cup roasted peanuts, chopped
• Fresh cilantro, chopped, for garnish
• Optional: 1-2 green onions, sliced, for garnish
• Optional: Lime wedges, for serving