• 1 package pad Thai noodles
• 3/4 cup coconut milk
• 1 cup snow peas
• 2 cups mushrooms
• 1 TBL tamari or soy sauce
• bag of baby spinach
• small bunch fresh cilantro
• 2 TBL salted peanuts
• 1 lime
• garlic
• neutral oil
• salt & pepper

1. Prep veggies

Bring a large pot of salted water to a boil. Finely chop 2 teaspoons garlic. Thinly slice mushrooms. Thinly slice snow peas lengthwise. Coarsely chop peanuts.

2. Cook noodles

Add noodles to boiling water and cook until al dente, about 7 minutes. Place spinach in colander and drain noodles directly over greens so it wilts. Rinse under cold water, drain well again. Cut lime into wedges.

3. Cook veggies

Heat 2 tablespoons oil in medium nonstick skillet over medium-high. Add mushrooms and a pinch each of salt and pepper; cook, stirring occasionally, until just starting to brown, about 3 minutes. Add snow peas and continue to cook until peas are just tender and starting to brown, 2–4 minutes more.

4. Cook aromatics

Add garlic to skillet with veggies and cook, stirring, until fragrant, about 30 seconds.

5. Add sauce & noodles

Add coconut milk and tamari to skillet with veggies. Bring to a simmer; add noodles and spinach, tossing in sauce. Cook until sauce is thickened and coats noodles, 30–60 seconds more. Remove from heat.

6. Garnish & serve

Coarsely chop cilantro leaves and stems. Squeeze 1–2 lime wedges into noodles (about 1 teaspoon total) and toss to combine. Season to taste with salt and pepper. Spoon noodles and sauce into bowls and garnish with peanuts and cilantro. Serve with remaining lime wedges on the side. Enjoy!