Zen Garden Pad Thai - cooking recipe

Ingredients

1/3 cup naturally brewed soy sauce
3 tablespoons lime juice
1 tablespoon brown sugar
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
Pinch dried red chile peppers
1 (500 gram) package Europe's Best(R) Zen Garden(R) vegetables
1/2 pound medium-width rice stick noodles
2 tablespoons Spectrum Naturals(R) Canola Oil, divided
1 (170 gram) package Yves Veggie Cuisine(R) Chick'n Veggie Tenders
1/3 cup chopped green onion
1/3 cup chopped cilantro
1/3 cup dry roasted peanuts
Lime wedges

Preparation

Prepare sauce: In a medium bowl, mix together soy sauce, lime juice, brown sugar, garlic, ginger, sesame oil and chile peppers. Set aside.
Thaw vegetables; drain well. Set aside.
Prepare noodles according to package directions. Toss noodles with 1 tablespoon (15 mL) of the oil. Set aside and keep hot.
In a large non-stick skillet over medium-high heat, heat remaining 1 tablespoon (15 mL) oil. Add veggie tenders, stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes.
Add noodles and sauce; toss to combine well. Top with green onion, cilantro and peanuts. Garnish with lime wedges.