Pad Thai

I have made Pad Thai a few times. I always switch it up when I make it. This is a new recipe I tried. It wasn't my favorite, but it was good.

Ingredients

For sauce:
1/4 Cup of reduced-sodium chicken broth
1/4 Cup of rice vinegar
2 Tablespoons of lime juice
3 Tablespoons of honey
1/4 Cup of tamari (gluten-free soy sauce)
1 Teaspoon of sesame oil
1/4 Teaspoon of pepper

2 Eggs

Zucchini, cubed

Yellow squash, cubed

Green onions, chopped

Rice noodles (I used red rice noodles)

Coconut oil 

Directions

1. Follow the directions on the box for the rice noodles

2. While the noodles are cooking, make the sauce. Put all of the ingredients for the sauce into a small saucepan and whisk to combine. Don’t let it come to a boil, just keep it warm while you are cooking the rest of the meal

3. In a large pan, heat the coconut oil

4. In a small bowl, whisk together the eggs and pour into the pan

5. Make scrambled eggs. Once the eggs are almost done, toss in the green onions, zucchini, and squash

6. Cook until the vegetables are tender

7. Once the noodles are done, drain and place in a large bowl and add the vegetable/egg mixture and sauce

8. Mix well