Ingredients

• 8c vegetable broth
• 1/2c peanut butter
• 3 tbsp red curry paste
• 2 inches of grated ginger
• 4 cloves of garlic, minced
• 1/2 coconut aminos
• 2 tbsp apple cider vinegar
• 14oz box of pad thai noodles
• 1 can of coconut milk
• 2 baby bok choy cut and washed
• 2-4 carrots cut as you like
• 1 bell pepper
• 1 head of broccoli cut into bite-sized pieces
• chopped peanuts to garnish

Instructions

1. Pour broth into a soup pot large enough to hold everything.
2. Stir in peanut butter, curry paste, ginger, garlic, coconut aminos, vinegar and bring to a boil.
3. Stir in the noodles and reduce to a lower tempurature. Cook the noodles for 8-10 min or as directed.
4. Pull the noodles out and divide them up for serving.
5. Mix in the coconut milk and heat it back up to a low boil.
6. Add in all the vegetables and cook for 0-8 minutes depending on preference.
7. Put coated veggies and sauce onto the noodles.
8. Garnish with peanuts.