Leftover Pad Thai Meat Or No Meat

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 2 tablespoons coconut oil (or more)
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 2 carrots, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup tamari
• 2 tablespoons honey (we used honey) or 2 tablespoons agave nectar (we used honey)
• 2 tablespoons peanut butter (or any nut butter if there is an allergy)
• 3 cups meat (optional, we use leftovers)
• 1 (227 ml) can water chestnuts
• 1/2 cup unsalted dry roasted peanuts
• 4 green onions with tops, chopped
• 1 tablespoon lemons (optional) or 1 tablespoon lime juice (optional)
• 6 ounces rice noodles

Recipe

• 1 bring a saucepan of water to a rolling boil.
• 2 remove from heat!
• 3 add the noodles.
• 4 allow the hot water to slowly cook the noodles (so they don't get mushy).
• 5 check often and strain when cooked.
• 6 saute the onions, garlic, ginger, and carrots in the oil about 5 min
• 7 add cooked meat if using, and stir.
• 8 add the water chestnuts and peanuts, stir.
• 9 add vinegar, tamari, honey, nut butter and toss to coat. heat through.
• 10 add green onions and lime juice.toss to heat
• 11 toss the cooked noodles with the sauce and serve.
• 12 enjoy!