Disgonuts's Japanese Pad Thai with Chinese Noodles

STEPS

Yields: 2 hefty portions or 4 lighter portions.

1. Boil water for your noodles.
2. In a bowl whisk together all the sauce ingredients.
3. Preheat wok or pan to medium heat, add peanut oil and sautee onions, then add garlic, white parts of scallions, and ginger and work quickly in the wok for about 3 minutes, stirring frequently.
4. Add mushrooms plus 3 TBSP of the sauce and let it reduce a bit, continuing to stir frequently.
5. After 5 minutes add peas, carrots, water chestnuts, and the rest of the sauce, let it combine, and reduce to low.
6. Cook the noodles and add them to your vegetables. Toss until fully coated in sauce and vegetables.
7. Serve and garnish with greens of scallions, chopped peanuts, cilantro, and if you’d like a wedge of lime. Enjoy!

INGREDIENTS

Sauce
2 TBSP Coconut Aminos
1 T Mirin
3/4 TBSP Maple syrup
3/4 TBSP Chili oil
1 TBSP of Peanut oil
Pad Thai
1 Onion, large, thinly sliced / 2 cups
2 Garlic cloves, grated
3 Scallions, sliced, reserve the green parts for serving
1 TBSP Ginger, grated
2 cups Shitake mushrooms, stemmed and sliced
1/2 cup Peas, frozen
2 Carrots, grated, approximately 1.5 cups
1 x 8 oz Water chestnut, canned and drained
8 oz, Chinese noodles
2 TBSP Peanuts, chopped, for serving
Cilantro, for garnish