Cauliflower Rice Pad Thai

A veggie-packed, low-carb take on Pad Thai. It’s vegan too!

1 large head of cauliflower
2 cloves garlic, minced
1/4 yellow onion, chopped
1 green bell pepper, chopped
8 baby carrots (or 1 large whole carrot), sliced
1 cup frozen chopped broccoli
12 oz bag frozen stir-fry vegetables

For the peanut sauce:
1/4 cup creamy peanut butter
1/3 cup Bragg’s Liquid Aminos or low-sodium soy sauce
3 TB seasoned white vinegar
1/2 TB lime juice

View the full recipe at Clean Eating Veggie Girl →