Spicy Peanut Pad Thai

Stir-fries are becoming my new obsession! Probably because they're so easy to throw together. And with school coming up in a few short weeks, I need all the help I can get! The original recipe can be found here. 

Local and/or organic ingredients are always best. 
Serves 4

Box of rice noodles
2 large heads of broccoli, cut into florets
2-3 cloves garlic, minced
2 Tbsp. tamari or soy sauce
1 tsp. ginger powder (or 1/2 tsp. freshly grated ginger)

Sauce
1/2 cup natural peanut butter
1/4-1/2 cup hot water
2 Tbsp. tamari or soy sauce
2 Tbsp. molasses
1/4-1/2 tsp. cayenne pepper (to taste)

Optional: chopped peanuts and scallions, for garnish

In a large pot, cook the rice noodles according to the package and set aside for later. 

In a wok, over medium-high heat, cook broccoli florets in water or vegetable broth to prevent sticking. Let cook 1-2 minutes. Add garlic and ginger, then pour in tamari and stir until mostly evaporated. Remove broccoli from pan while still bright green and slightly crisp. Set aside. 

Sauce: 
In a small sauce pan over medium-low heat, add the peanut butter and 1/4 cup of the hot water, stirring to combine. 
Mix in the rest of the ingredients, then add the remaining 1/4 cup water to think the sauce to desired consistency. 

Finally, toss noodles and broccoli in the sauce, and garnish with chopped peanuts and scallions. Enjoy!