Vegan Pad Thai Style Noodles and Veggies

Mushrooms:

• 1 tablespoon agave or other liquid sweetener
• 2 tablespoons olive oil
• 2 tablespoons nama shoyu
• 2 cups mushrooms, sliced

Sauce:

• 1 cup almond butter
• 1/2 cup coconut milk
• 1 teaspoon ground tamarind
• 1 teaspoon ginger
• 1 teaspoon chili flakes
• 1 clove garlic
• 1 teaspoon Nama Shoyu (Use Tamari for gluten free)
• 1 lime, juice from

Veggies:

• 1 carrot, shredded
• 1/2 red pepper, diced
• 1 cup sliced pea pods
• 2 cups mung bean sprouts
• 2 scallions, thinly sliced
• 1 mango, diced
• 2 cups kelp noodles
• marinated mushrooms (from above)

1. Mix together sweetener, olive oil, and nama shoyu. Pour over sliced mushrooms and marinate. This can be done the night before for more flavor. Set aside.
2. Place all sauce ingredients in high-speed blender. Blend until smooth (alternatively you can whisk). Place in refrigerator for at least an hour to thicken.
3. Drain and pat dry the mushrooms. Mix together with the rest of the veggies in a large bowl. Mix in sauce, 1/2 cup at a time to taste.