Pad Thai with Fresh Basil

Pad Thai! spring carrots, seared broccolini and sugar snap peas, with a lightly maple syrup sweetened sauce over rice noodles with peanuts and beautiful, fresh micro-basil! <br /><br />

The Veggies:  Sugar Snap Peas; Broccolini; Carrots (Vanguarden Farm, Dover, MA); Basil  [Duck Hollow Farm, Sherborn, MA];

Grain: Rice Noodles<br /><br />

Protein: Black Turtle Beans [Baer’s Best Beans, S Berwick, ME]; Peanuts<br /><br />

Sauce: Bragg’s Liquid Amines; Apple Cider Vinegar; Maple Syrup [Wonalancet, NH]; Cayenne Pepper; Peanuts<br /><br />

Contains: Soy, Peanut<br /><br />

 Vegan, Gluten-free<br /><br />

Cook Time: 15 min<br /><br />

Tools: Pot and Pan, stovetop