Vegan Vegetable Pad Thai | Recipe Cloud App

Ingredients

• 1 (1-pound) package of ¼-inch wide rice noodles
• ▢ 4 Tablespoons of soy sauce tamari, or coconut aminos (soy sauce substitute)
• ▢ 2 Tablespoons of brown sugar (or agave)
• ▢ 2 Tablespoons of fresh lime juice (about 1 lime)
• ▢ 2 Tablespoons of ketchup or tamarind paste
• ▢ 1 Tablespoon of sesame, peanut, or grape seed oil
• ▢ 1 cup of shallot or yellow onion sliced
• ▢ 4 cloves garlic chopped
• ▢ 1 hot chili pepper, Thai or red chili de-seeded and finely chopped
• ▢ 1 cup of mung bean sprouts (or cabbage, thinly sliced)
• ▢ 1 bunch of green onions chopped
• ▢ ½ teaspoon of salt
• ▢ ½ cup of fresh cilantro chopped
• ▢ ½ cup of fresh basil chopped
• ▢ ½ cup of peanuts roasted and unsalted, chopped
• ▢ 1 ripe avocado sliced