Angie’s Signature Pan Thai Recipe

Angie’s Signature Pan Thai Recipe

2 TBSP coconut oil
2 carrots – cut into small chunks or grated
3 large heads of broccoli – cut into small chunks
1 green pepper – diced
1 tomato – cut into small chunks
3 cloves garlic – minced
2 dashes of dried red peppers
¼ cup dried cilantro

2 TBSP agave nectar
2 TBSP lime juice
1/3 cup soy sauce (low sodium)
16 oz. coconut milk
1 ½ TBSP peanut butter

½ cup peanuts
1 pkg. whole wheat noodles


Cook noodles according to directions on package.

Meanwhile - heat coconut oil in a large skillet. Add broccoli, green pepper, tomato, garlic, red peppers, and cilantro. Cook vegetables until tender.

Add agave nectar, lime juice, soy sauce, coconut milk, and peanut butter to vegetable mixture. Continue to cook on medium heat for five to ten minutes. Add peanuts.

Serve vegetable mixture over noodles. Enjoy!