Vegan Pad Thai for One (Soy & Gluten Free)

• 1 oz. brown rice pad thai noodles (weighed dry)
• 1/4 cup chopped organic bell peppers
• 2 tbsp. chopped organic red onion
• 1 tbsp. chopped organic green onions
• 5 organic mushrooms, sliced
• 2 organic baby carrots, thinly sliced
• 3/4 cup organic mung bean sprouts
• freshly ground black pepper
• crushed red pepper flakes
• garlic powder
• 4 tbsp. reduced sodium vegetable broth, divided
• 1 tbsp. Soy Free, Gluten Free "no soy sauce"

First, boil the noodles according to package directions.

Next, heat a skillet over medium heat and spray with avocado oil cooking spray.  Add the bell peppers, onions, mushrooms and baby carrots to the pan and season with freshly ground black pepper, red pepper flakes and garlic powder.  Drizzle 2 tablespoons reduced sodium vegetable broth over the top and saute until starting to soften, about 5 minutes.

Add the bean sprouts to the pan to stir to combine.

When the noodles are done cooking, drain and move to the pan with the veggies.  Stir to combine and drizzle 2 tablespoons reduced sodium vegetable broth and 1 tablespoon "no soy" sauce.  

Transfer to a bowl or plate and ENJOY!

One amazing serving yields: 187 calories, 0.77g fat, 10.87g protein, 6g fiber, 28 net carbs.  YUM!