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Ingredients

⅓ cup naturally brewed soy sauce 3 tablespoons lime juice 1 tablespoon brown sugar 1 teaspoon minced garlic 1 teaspoon grated fresh ginger 1 teaspoon sesame oil Pinch dried red chile peppers 1 (500 gram) package Europe's Best® Zen Garden® vegetables ½ pound medium-width rice stick noodles 2 tablespoons Spectrum Naturals® Canola Oil, divided 1 (170 gram) package Yves Veggie Cuisine® Chick'n Veggie Tenders ⅓ cup chopped green onion ⅓ cup chopped cilantro ⅓ cup dry roasted peanuts Lime wedges

Nutrition Info

516.8 calories carbohydrate: 74.8 g cholesterol: : - fat: 15.8 g fiber: 4.9 g protein: 20.1 g saturatedFat: 1.7 g servingSize: - sodium: 1671.2 mg sugar: 11.3 g transFat: : - unsaturatedFat: : -

Prepare sauce: In a medium bowl, mix together soy sauce, lime juice, brown sugar, garlic, ginger, sesame oil and chile peppers. Set aside.
Thaw vegetables, drain well. Set aside.
Prepare noodles according to package directions. Toss noodles with 1 tablespoon (15 mL) of the oil. Set aside and keep hot.
In a large non-stick skillet over medium-high heat, heat remaining 1 tablespoon (15 mL) oil. Add veggie tenders, stir-fry for 1 minute. Add vegetables, stir-fry for 2 minutes.
Add noodles and sauce, toss to combine well. Top with green onion, cilantro and peanuts. Garnish with lime wedges.

4 servings

Make a vibrant vegetarian Pad Thai at home in minutes with a spectacular vegetable blend and Chick'n Veggie Tenders.