Vegan Pad Thai

• asian rice noodles (1/4-1/3" or so in width, flat noodles-- linguini style)
• 1/3 c coconut oil
• 1 cup brocoli florettes
• 1 cup shredded carrot
• 1 cup coarsely chopped cilantro
• 4 chopped green onion
• 1 red onion
• 1/2 cup chopped peanuts
• 3 cups bean sprouts
• sauce:
• 1/4 can coconut milk
• 1/4 c peanut butter
• 1/4 c soy sauce
• 1/3 cup rice vinegar
• 1/3 cup lime juice
• 1/4 cup sugar (more to taste)

1. soak rice noodles in very hot water for 15 minutes (if they're fresh-- from the refrigerator section-- skip this step)
2. mix all sauce ingredients. Reserve half of the sauce, and have the remaining half ready to add during the sautee process.
3. in a large wok, heat oil over medium heat-- coconut oil is often solid, and it should melt but not smoke.
4. Add coarsely chopped onion and soaked rice noodles to wok, and toss into oil.
5. Fill a glass with water. working 1/4 glass at a time, add water to the noodles and toss lightly until all the water is evaporated. This process will steam-cook the noodles.
6. Repeat until the noodles soften and are semi-cooked. The noodles will take intermittent testing to determine cooking time.
7. When the noodles are softened but not completely cooked, add broccoli. Toss again and add another 1/4 glass water.
8. As the noodles continue to cook, add carrots and half of the sauce. Toss well and repeat water process, a little at a time, until the noodles are cooked (about 20 minutes from start to finish).
9. Add the remaining sauce, sautee for 5 minutes, and reduce heat. Stir in additional 2-3 tablespoons coconut oil, green onions, cilantro, and chopped peanuts. Toss well.
10. Serve with lime wedges and bean sprouts on top.

asian rice noodles, coconut oil, brocoli florettes, carrot, cilantro, green onion, red onion, peanuts, bean sprouts, coconut milk, peanut butter, soy sauce, rice vinegar, lime juice, sugar

Taken from www.epicurious.com/recipes/member/views/vegan-pad-thai-52791061 (may not work)