Veggie Pad Thai

-1 TBSP coconut oil 

-1 small onion- thinly sliced 

-1 seeded jalapeño - finely diced 

-2 garlic cloves- thinly sliced  

-2 cups mushrooms - thinly sliced 

- 1 tsp grated ginger (plus extra at end)

-1-2 cups kale (or any green)

-1-2 cups broccoli or cauliflower 

-1/2 cup coconut aminos 

-1/2 tsp fish sauce

-1 tsp rice vinegar 

- package of rice noodles (Lotus foods pad Thai noodles) 

- salt // pepper to taste 

- serve with scallions, cilantro, jalapeños and lime wedge 

Heat coconut oil in a large sauté pan over medium/ medium low heat. Add in onion and jalapeño. Once onion is tender and translucent, add in garlic and cook for a couple of minutes until fragrant. Then add in mushrooms and grated or spiralized carrot. Cook until mushrooms are tender then add in grated ginger. Continue to cook. Add in greens, broccoli,  coconut aminos (or tamari), fish sauce, and rice vinegar. Cover the veggies and continue to cook. In a pot, boil noodles in water until tender then combine everything together. Grate a little bit of ginger over noodles. Serve with scallions, cilantro, thinly sliced jalapeños and lime wedges.