First, prepare creamy Thai peanut sauce. Place all ingredients except for (1/4 cup of vegetable broth) into a food processor or high-speed blender and blend until pureed together. Set aside.
Next, prep ingredients for the pad Thai stir-fry. Thinly slice a large red pepper, slice 1/2 a red onion, and spiralize 1/2 large sweet potato (any blade will work, but we used blade D).
Heat olive oil in a large skillet or wok over medium/high heat. When olive oil is fragrant, add in minced garlic, red pepper, onion, and pea pods. Saute for 7-10 minutes or until all vegetables are cooked.
While the vegetables are sauteeing, follow the directions on the back of your rice noodle package to prepare the noodles. At the same time toast your quinoa in a small skillet. Turn heat to high and add quinoa to your small pan. Constantly stir the quinoa with a wooden spoon until it begins to brown. Then, turn the heat off and remove from pan. Set aside.
Once veggies and rice noodles are done cooking, add drained rice noodles into the stir-fry pan/wok and mix. Then, pour on Thai peanut sauce and mix everything together.
Add the final 1/4 cup of vegetable broth to your pad thai and mix. If the peanut sauce is still too thick for your liking, slowly add 1 tablespoon of broth to pad Thai until it is thin enough for your liking.
Finally, top dish with toasted quinoa, a squeeze of lime juice, chopped peanuts, and fresh cilantro. Enjoy immediately.