Pad Thai Noodles

• 1 packet rick stick noodles (14 oz)
• 2 tbsp Expeller Pressed Canola Oil
• 2 tsp minced garlic
• 1 lb chicken, whole shrimp or tofu (cubed)
• 1/2 medium red onion
• 2 cups bean sprouts
• 1 cup shredded carrots
• 3 scallions, halved lengthwise, cut into 2 inch pieces

Sauce

• 1/4 cup Xagave
• 1/4 cup rice vinegar (unsweetened)
• 3 tbsp Xagave Ketchup
• 1 tbsp soy sauce
• 1 tbsp chili sauce
• 1 1/2 tbsp fresh lime juice

Garnish

• 1/4 cup fresh chopped cilantro
• 1/4 cup chopped roasted peanuts

Cook noodles according to package (generally, soak in warm water for 40 minutes).  In a bowl or blender, mix sauce ingredients. Set aside.  Heat oil on high in a wok or large skillet.  Add garlic and sauté for 15 seconds.  Add meat or tofu if so desired and cook thoroughly.  Add onion and stir for 30 seconds.  Add presoaked (or cooked) noodles and sauce.  Stir fry noodles and sauce for about 5 minutes or until noodles turn transparent.  Add sprouts, Carrots and Scallions and stir fry for about 1 to 2 minutes more.  Serve and garnish with cilantro and peanuts.