Vegetable Pad Thai

12 oz brown rice noodles ( I like the Thai Kitchen Stir Fry Noodles)

3 zucchini, spiralized

3 red peppers, seeded, deveined and very thinly sliced

6 carrots, peeled and julienned

1 sweet onion, thinly sliced

1 cup of dry roasted peanuts

fresh cilantro and basil for garnish

vegetable oil

Sauce:

6 Tb fish sauce

6 Tb. brown sugar

6 Tb. chicken stock

4 Tb. rice wine vinegar

2 Tb. soy sauce

1 Tb. chili paste ( I use Sambal Oelek from Huy Fong Foods, Inc.)

Unwrap the noodles from the packages and place them in a large bowl of warm water to soak. They will take about 20 minutes to soften. Once softened, seperate the noodles and drain them in a colander.

Combine all the ingredients for the sauce, whisk together and set aside.

Heat a couple tablespoons of vegetable oil over medium high heat in an extra large high sided skillet. Add the vegetables and saute, stirring often until they are heated through but still crunchy. Remove from heat and transfer to a bowl to cool.

Add another 2 Tb. of vegetable oil to the hot pan and add the drained rice noodles. Stir continuously with tongs for about a minute. Be careful not to let the noodles stick together. Add the sauce to the noodles and continue to stir with the tongs for an additional minute.

Add the vegetables back into the pan and stir to combine. Remove from the the heat and add the peanuts, cilantro and basil.