Ingredients

Pad Thai Sauce:

• 3 tbsp peanut butter

• 2 tbsp fish sauce

• 2 tbsp brown sugar

• 4 tbsp apple cider vinegar (lemon & chili)

• 1/4 cup vegetable broth

• 1 1/2 tbsp minced garlic

• 2 tbsp minced ginger

Pad Thai:

• 2 tbsp coconut oil (ginger flavour)

• 1/2 of one vidalia (sweet) onion, thinly sliced

• 1 cup matchstick carrots (store bought)

• 1 bunch of green onions, thinly sliced, white and green parts separated

• 1 red pepper, julienned

• 1 cup snow peas, string removed, julienned

• 3 cups of bean sprouts, rinced

• 225g (1/2lb) semi-firm tofu, broken into small pieces

• 2 eggs, lightly beaten

• 225g (1/2lb) kelp noodles, rinced and cut to desired length (found at Kardish Health Food Stores)

• 1/2 cup roasted and salted peanuts, chopped

• 1 lime, cut into wedges

• 1/2 cup chopped cilantro (extra for garnish)

• 1 chili pepper (serrano) or any type of Thai pepper, thinly sliced