Gluten-Free Thai Noodle Bowls with Bok Choy and Peanut Sauce Recipe - Forks Over Knives

Ingredients

• 1½ cups low-sodium vegetable broth
• 2 tablespoons peanut butter
• 2 tablespoons lime juice
• 1 tablespoon pure maple syrup
• 5 teaspoons minced garlic
• 5 teaspoons grated fresh ginger
• ¼ teaspoon crushed red pepper
• ½ cup chopped onion
• 1 to 1¼ lb. baby bok choy, quartered
• 1 cup thinly bias-sliced carrots
• 6 oz. dry brown rice noodles (see tip in recipe intro)
• 1 cup fresh or frozen shelled edamame
• 1 cup snow peas, slivered
• 1 cup fresh sprouts (optional)
• ½ cup sliced scallions
• ¼ cup chopped fresh mint leaves
• ¼ cup chopped fresh cilantro
• 2 tablespoons unsalted dry-roasted peanuts, finely chopped
• 1 teaspoon lime zest
• Lime wedges
• Thai chiles