Summer thunderstorm blowing outside and a big bowl of tasty noodles in my lap… and now waiting for Bachelorette to come on! Pretty good for a Monday night, huh? I found a recipe for a vegan chickenless pad Thai on Pinterest that used vegan chick’n, but since I try not to eat much mock meat these days I created a veggie version. I changed up the sauce, and it ended up being delightful! It’s a light and bright sauce from the lime juice, but still savory from the soy and brown sugar. It’s a balanced sauce covering brown rice noodles, broccoli, and mushrooms and I topped it with green onions and a few crushed cashews. It could have been two big servings, but I tried to have some form of self-control so I made it into 3.

Veggie Pad-Oh My!

1 box Annie Chun brown rice stir-fry noodles

2 browns of broccoli, chopped

10 oz button mushrooms, sliced

2 tsp minced garlic

4 green onions, diced

Sauce

1 tbsp tomato paste

2 tbsp brown sugar

~1/2 cup low sodium soy sauce

1 tbsp apple cider vinegar

1 tsp Vegetarian Better than Bouillon Chicken flavor

Juice of one lime

Toppings

I didn’t have peanuts on hand, so I crushed a few raw cashews to the top.

Chopped green onions

Slice of lime