Directions

1. Heat the peanut oil and coconut oil in a large skillet over medium heat.
2. Sauté the onion, garlic, and ginger until softened.
3. Add the zucchini, mushrooms, and peppers. Season with salt, pepper, and curry powder and sauté for 2-3 minutes, until the veggies begin to soften.
4. Stir in the coconut milk and chicken broth and bring to a simmer.
5. Add the peanut butter and lime juice then reduce heat to low and simmer for 5-7 minutes.
6. Add the cooked pad Thai noodles and toss gently with tongs.
7. Cook over medium heat for about 2 minutes, until everything is heated through.
8. Top with crushed peanuts and serve!