INGREDIENTS
16 oz
brown rice noodles (the kind labeled for Pad Thai)
1/4 cup
tamari
1/4 cup
fresh lime juice
1/4 cup
sunflower oil (or melted non-virgin coconut oil)
1/4 cup
plus 2 tablespoons raw agave nectar
3 tbsp
ketchup (I’m not kidding)
2 tbsp
maple syrup
2 tbsp
basic hot sauce (cayenne or tabasco)
4
large cloves garlic (pressed)
1 1/4 tsp
sea salt
3/4 cup
chopped scallions (about 8 scallions, trimmed and chopped)
1 cup
chopped cilantro
1/2 cup
crushed peanuts
2 cups
bean sprouts
Lime wedges