Bone Broth Pad Thai

Simple. Fresh. Quick. DELIC! 
  • 4 ounces brown rice noodles (or white)

  • 1 cup sugar snap peas, cut on a diagonal

  • 1/2 cup mushrooms, sliced

  • 1 red pepper, thinly sliced

  • 1/2 onion, thinly sliced

  • 2 small or 1 large carrot, match sticked

  • 2 tablespoons of oil (coconut, avocado or grapeseed)

  • 1 egg, beaten

  • 1/4 cup peanuts, chopped

  • 2 green onions, finely chopped

  • 1/2 cup fresh cilantro

Sauce Ingredients:
  • 3 tablespoons fish sauce

  • 3 tablespoons brown sugar (or sub coconut sugar, honey, or agave)

  • 3 tablespoons of your fav High-Vibe bone broth flav or High-Vibe veggie broth

  • 3 tablespoons of freshly squeezed lime juice

  • 1 tablespoon GF soy sauce, tamari or Braggs 

  • 1 teaspoon chili paste

  1. Place the uncooked noodles in a bowl of cold water to soak; they're ready when soft.

  2. Add all of the sauce ingredients to a bowl and whisk until combined, or shake up in a mason jar.

  3. Heat a tablespoon of oil over medium high heat. Add the veggies, stir frying with for 2-3 minutes, until tender-crisp, Transfer to a dish and set aside.

  4. Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.

  5. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and cilantro and serve immediately.