Noodle-less Pad Thai

Serves 4
1 package Organic Mung Bean and Edamame Fettuccini
2-4 tbsp. organic soy sauce or tamari
2 tbsp. organic ketchup
2 tbsp. organic lime juice
2 tsp. organic sugar or honey
1 tbsp. Thai red curry paste (or to taste)
¼ cup organic high heat oil (sesame, peanut, etc.)
4 large organic garlic cloves, minced
1 cup organic broccoli, chopped
1 cup chopped organic bok choy or cabbage
½ cup organic carrots, julienned
½ cup organic red bell pepper, julienned
4 organic green onions, chopped
½ cup organic roasted unsalted peanuts
¼ cup fresh organic cilantro
1 organic lime, cut into 4 wedges


  1. Prepare noodles according to package directions. Drain and set aside.
  2. Mix together soy sauce, ketchup, lime juice, sugar and red curry paste; set aside.
  3. In a wok over medium high heat, heat the oil.
  4. Add garlic and cook for 1-2 minutes. Add noodles, vegetables, and reserved sauce.
  5. Stir fry until noodles are softened and everything is mixed together and hot.
  6. Serve immediately, sprinkled with peanuts and garnished with lime and cilantro.