Rainbow Pad Thai (Vegan)

• 2 cups Rice noodles
• 3 Carrots, julienned
• 1 head Broccoli, cut into small florets
• 1 Red bell pepper, julienned
• 1 Green bell pepper, julienned
• .5 cup Red cabbage, julienned
• 6 Green onions, chopped
• 1 Mango, cubed
• .5 cup Fresh cilantro, chopped
• .25 cup Fresh lime juice
• 2 tablespoons Liquid aminos, tamari, or soy
• 2 tablespoons Agave sugar or brown sugar
• 1 teaspoon Sriracha
• 2 tablespoons Toasted sesame oil
• .25 cup Cashews, for optional garnish
• 6 pieces Lime wedges, for optional garnish
• 2 tablespoons Sesame seed, for optional garnish

1. Prepare vegetables, carrots through cilantro
2. Combine the lime juice, liquid aminos, sugar, and Sriracha in a small bowl.
3. Bring a large pot of water to a boil.
4. Add the noodles and boil according to package details, usually about 5 minutes.
5. Drain the noodles and put back into the pot.
6. Add in the vegetables and pour the sauce over top. Gently toss to combine.
7. Serve with chopped cashews, cilantro, sesame seeds, and lime.

rice noodles, carrots, broccoli, red bell pepper, green bell pepper, red cabbage, green onions, mango, fresh cilantro, lime juice, liquid aminos, sugar, sriracha, sesame oil, cashews, lime wedges, sesame seed

Taken from www.epicurious.com/recipes/member/views/rainbow-pad-thai-vegan-5a0cfbed6e013d11dde3962e (may not work)