Pad Thai (peanut free)

INGREDIENTS

package rice noodles

1/2

large zucchini (cut in strips)

medium red pepper (cut in strips)

2 tbsp

sweet chili sauce

1 can

chickpeas (drained and rinsed)

1/4 cup

carrots (shredded)

1/2 cup

coconut water

5 tbsp

satay sauce (see below for homemade Nut-free version)

1/2 cup

water chestnuts (canned with liquid)

2 tbsp

rice vinegar

2 tbsp

light brown sugar

juice from 1/2 lime (save other half and slice for garnish)

1 handful

scallions (chopped)

crushed chili pepper flakes (for more spice)

dried chickpeas (I used spicy for extra texture and flavor)

lime wedges

1 cup

coconut milk (culinary version)

1/2 cup

SunButter (creamy)

2 tsp

light brown sugar

TB. Gluten-free soy sauce

crushed chili pepper flakes (if desired.)