Vegetarian Pad Thai

1 Tbs sesame oil
1 small red or spanish onion, diced
2 cloves of garlic, finely diced or grated (I usually grate mine so there's no garlic surprises in my meal!)
2 Sweet Bell Peppers, choose what colours you'd like to use (I usually use 1 red and one yellow for a colourful dish) sliced length wise
1 cup chopped cremini mushrooms (or mushrooms of choice)
Baby Corn
2 cups bean sprouts (they reduce as they heat)
1/2 cup broccoli slaw
1/2 cup snow peas
Small handful unsalted peanuts
1/2 cup Pad Thai sauce (gluten free-I use president's choice as it specifies g-free)
salt, pepper to taste
dried chipotle peppers (optional)

Best served over gluten free rice noodles or brown rice.
If you live in Canada and can buy Ontario wine, this dish pairs beautifully with Girls Night Out wine, it's a merlot rose with a hint of strawberries!

Heat oil over medium heat, sautee onions, garlic, salt, pepper and mushrooms until transparent. Add peppers, cook stirring constantly 3-4 minutes until fragrant. Stir in baby corn, bean sprouts and broccoli slaw, cook until sprouts begin to wilt and reduce. Add peanuts and snow peas until heated, stir in pad thai sauce to heat, add chipotle peppers if desired. Serve with lime wedge

Serving Size: makes 2-3 servings