Leftover Pad Thai Meat Or No Meat - cooking recipe

Ingredients

2 tablespoons coconut oil (or more)
1 small yellow onion, chopped
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 carrots, chopped
1/4 cup apple cider vinegar
1/4 cup tamari
2 tablespoons honey (we used honey) or 2 tablespoons agave nectar (we used honey)
2 tablespoons peanut butter (or any nut butter if there is an allergy)
3 cups meat (optional, we use leftovers)
1 (227 ml) can water chestnuts
1/2 cup unsalted dry roasted peanuts
4 green onions with tops, chopped
1 tablespoon lemons (optional) or 1 tablespoon lime juice (optional)
6 ounces rice noodles

Preparation

Bring a saucepan of water to a rolling boil.
Remove from Heat!
Add the noodles.
Allow the hot water to slowly cook the noodles (so they don't get mushy).
Check often and strain when cooked.
Saute the onions, garlic, ginger, and carrots in the oil about 5 min
Add cooked meat if using, and stir.
Add the water chestnuts and peanuts, stir.
Add vinegar, tamari, honey, nut butter and toss to coat. Heat through.
Add green onions and lime juice.Toss to heat
Toss the cooked noodles with the sauce and serve.
Enjoy!