Gluten-Free Veggie Pad Thai with Chickpeas

I love to cook and create as you can probably tell by this blog. So tonight I thought I'd go vegan and get a serving of legumes in for dinner at the same time. Here's a healthy, quick, nutritious and tasty version of the popular asian dish, Pad Thai. In addition, rice noodles are lower on the glycemic index for those watching their sugars.
                                      

You need:
1/2  package rice noodles - soaked in water for 10 minutes or until soft
2 c. frozen stir fry veggies
1/2 can low sodium garbanzo beans, drained and rinsed
Organic Coconut  Aminos (a soy sauce substitute gluten-free)
2 tbsps tahini
1 tbsp honey
juice of 1/2 lime
1 - 2 tbsps water
1 tbsp fresh ginger, chopped
sesame oil

1. Heat wok and add sesame oil. 

2. Add stir fry frozen veggies and toss till done. 

3. Meanwhile, combine tahini, honey, lime juice, and water till desired consistency. You don't want it too thick or too thin.

4. Add rice noodles and drained beans. Add tahini mixture and toss to thoroughly coat. 

Serve immediately and enjoy!

For more delicious recipes, order your copy of my new cookbook , "Mediterranean Mom's Family Favorites: a collection of easy Mediterranean, Ethnic, and everyday specialities". Includes gluten-free, keto, and paleo recipes as well. Simply use Zelle to send me $25.99 to pattiel1108@gmail.com and I'll get it right out to you to start you on your way! 

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Keep looking up!

Ariel Paz