Spicy Vegan Pad Thai!

Today's lunch is some spicy vegan pad thai!

Here are the ingredients!

· 1 box (14 oz.) of Thai Kitchen white rice stir-fry noodles

· 1 large clove of roughly chopped garlic

· 3 tablespoons of soy sauce

· 2 tablespoons of Chinese Five Spice (1 for the stir-fry, 1 for the noodle water)

· 1/8 teaspoon of crushed red pepper

· 2 tablespoons of mushroom umami seasoning (1 for the stir-fry, 1 for the noodle water

· 2 tablespoons of cooking oil (1 for the noodle water, 1 for the pan)

To start, I filled a large pot with water and added in the oil and the mushroom seasoning and the Five Spice. I set the heat to high and covered it and waited for it to boil. Once it reached a boil, I added in the noodles and cooked it for 6 minutes.

In a large non-stick skillet, I added in the oil, the Five Spice, the red pepper, the garlic, and the mushroom seasoning. I let this cook on low heat until I added the noodles.

Once the noodles were done, I turned the skillet to high heat and added in the drained noodles. I cooked them on high for about a minute to coat them with all of the delicious flavors and then served.