Nicola's Pad Thai

Soak uncooked noodles in 8 cups of water until soft 8 hours or overnight.

Drain rice noodles and set aside.

Whisk together vegetable broth 2 tablespoons vegetable oil brown sugar soy sauce rice wine vinegar peanut butter 1 teaspoon fresh cilantro onion powder tamarind paste hot chile paste garlic powder sesame oil red pepper flakes ground coriander ground ginger salt and ground black pepper in a saucepan.

Heat sauce over medium heat until it bubbles; reduce heat to low and simmer sauce while you prepare the remaining ingredients.

Heat 3 tablespoons of vegetable oil in a large wok over medium heat.

Cook and stir broccoli carrots snow peas water chestnuts baby corn mushrooms and zucchini in the wok until tender 8 to 10 minutes.

Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through 2 to 3 minutes.

Remove the wok from heat and pour the sauce over vegetables and rice noodles.

Toss to fully coat the vegetables and rice noodles with sauce.

Garnish with peanuts 2 tablespoons chopped cilantro and paprika.