Spring Vegetable Pad Thai

• 8 oz rice noodles

• 3 tablespoons oil (coconut or canola)

• 3 garlic scapes, chopped to 1/4 inch pieces

• 8 oz protein (tofu, shrimp, chicken)

• 2 eggs, scrambled

• 1 bunch bok choy, chopped into 1 inch pieces

• 2-3 carrots, chopped into matchsticks

• 3 scallions, finely chopped

• 1/2 cup chopped peanuts

• 2 limes

• 1/2 cup fresh cilantro chopped

Sauce:

• 3 tablespoons fish sauce

• 1 tablespoon tamari

• 5 tablespoons light brown sugar

• 2 tablespoons rice vinegar

• 1 tablespoon Sriracha hot sauce

• 2 tablespoons creamy peanut butter

Cook rice noodles according to package instructions, rinse under cold water. Combine sauce ingredients in a small bowl and stir to combine. Heat oil in a large skillet over medium-high heat, add garlic scapes, protein of choice, bok choy and carrots, stir fry together for about 5 minutes until protein is completely cooked. If using tofu it may be best to fry separately first. In the skillet, push stir fry to one side, add a bit more oil and beaten eggs. Scramble the eggs and then incorporate into other ingredients. Next lower the heat and add noodles, sauce and peanuts and toss everything together. Serve hot topped with scallions, cilantro and lime.