Vegetable Pad Thai

I have been living off this recipe for a few weeks now and have yet to shared with you how easy it is to make!  I've said this before, this meal is so good, you can serve it confidently to your friends and family and never tell them it's gluten-free and vegan.
The great part is, you can make it catered to your exact taste by adding more or less of the peanut mix, and adding more or less of the coconut milk.  If you like a less sweet Thai meal, add rice milk as well as coconut milk.  If you're going for a very authentic meal, use straight coconut milk, sesame oil and a lot of the peanut mix.  It's decadent this way.  But you can make it less caloric and stretch the package further by thinning it.

Vegetable Pad Thai
serves 4 (with leftovers)
 For a super easy version of this recipe, you can skip all these veggies and just throw in frozen stir fry vegetables once the sauce is made.  Super easy, and impressive.

• 4 potatoes, sliced and peeled
• 1/2 onion sliced
• 1 tablespoon oil (vegetable)
• 2 teaspoons sesame seed oil (optional)
• 2-3 cloves garlic crushed
• 1-2 cups broccoli, slightly chopped
• 2 carrots sliced
• optional veggies: cubed squash, diced celery, roasted corn, whatever you have on hand that you thin would compliment the dish.
• A Taste of Thai Peanut Sauce and Coating Mix
• a can of coconut milk (with one to spare in case you need more)
• salt and pepper to taste

Place the oil in a large saute pan and heat on medium high.  Add the onions and cook until soft.  Add the potatoes and stir around.  Add the sesame seed oil and some salt and pepper.  Add in 1/3 cup Peanut sauce mix and the can of coconut milk.  Stir in well.  Add the remaining vegetables and cook on low until all are at desired softness.  If more liquid is needed, you can add a little coconut milk, water or rice milk at a time until you have enough to cover the vegetables.  Serve over rice noodles or white rice.