Soy-Free Pad Thai

Instructions

1. Cook 8 oz rice noodles according to package instructions, then drain and set aside.

2. Peel and mince 3 cloves fresh garlic.

3. Juice 1 fresh lime.

4. In a small bowl, whisk together 3 tbsp sunflower seed butter, 2 tbsp fish sauce, 1/4 cup coconut aminos, 2 tbsp brown sugar, 2 tbsp rice vinegar, and 2 tbsp chili sauce to make the sauce.

5. Heat 2 tbsp vegetable oil in a large skillet or wok over medium heat.

6. Add minced garlic and cook for 30 seconds until fragrant.

7. Crack 2 eggs into the skillet and scramble until just set.

8. Peel and shred 1 cup carrots.

9. Chop 1/4 cup fresh green onions.

10. Add shredded carrots and chopped green onions to the skillet, stir-frying for 2 minutes.

11. Add cooked noodles to the skillet and pour in the sauce.

12. Toss everything together until noodles are evenly coated and heated through.

13. Add 1 cup bean sprouts and toss briefly to combine.

14. Season with 1 tsp salt and 1 tsp fresh pepper to taste.

15. Serve topped with 1/4 cup chopped peanuts and lime wedges.