Bring a large pot of water to a boil and add in the pad thai rice noodles. Cook according to the directions on the packaging– usually about 5 minutes. Drain the noodles and rinse them under cold water.

In a small bowl, whisk together the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, ginger, and cornstarch. Set aside.

In a large skillet over medium heat, add the olive oil and allow it to heat for a minute. Next, add the carrots and bell pepper and sauté until the vegetables are softened and start to caramelize– about 5-7 minutes.

Next, remove the vegetables to a bowl and add the sauce to the pan. Cook for an additional 2-3 minutes, or until the sauce has reduced and thickened.

Add the pad thai noodles, cooked vegetables, green onions, bean sprouts, and snow peas. Toss to combine and cook for 1-2 minutes, or until all of the vegetables are warmed through.

Once cooked, remove from the heat and garnish with chopped peanuts, lime, and/or parsley/cilantro and enjoy.

Store in an airtight container in the refrigerator for up to three days.