Veggie Pad Thai

My family is not big on spicy, so this one is super mild and really tasty.

Veggie Pad Thai

16 oz rice noodles (not too thin)
2-3 tbsp coconut oil
1/4 White or yellow onion, coarsely diced
1 cup chopped red and yellow bell peppers
3/4 cup chopped carrots
about 8 asparagus spears chopped in 2 inch pieces
about 2 cups fresh broccoli
about 8-10 baby bella mushrooms cut in quarters
Sauce (Recipe below)

Soak noodles according to package instructions.
Make sauce (see below).
Place broccoli, mushroom and asparagus in steamer and steam lightly.
Heat coconut oil on medium high heat in the bottom of a large skillet or pot and saute onion, peppers and carrots on medium heat until onions are translucent.
Add noodles and sauce to pot and stir fry for about 3-5 minutes- til noodles are al dente. Add steamed veggies and combine well.
Enjoy!

Sauce

4 tbsp coconut oil
2 tbsp sesame oil
1/4 red bell pepper
1/3 cup soy sauce or tamari
juice of 1 lime
5-6 small/medium cloves fresh garlic
1/2 to 1 tsp powdered ginger
1/8- 1/4 tsp red pepper flakes (depending on your heat preference)
1/2 tsp sea salt
1/4 c water
3 tbsp corn starch

Put sauce ingredients in blender and blend until smooth, then bring to a simmer in small pot, stirring occasionally until thickened.