Ingredients

Sauce

2 1/2 Tbsp peanut butter

3 Tbsp lime juice

3 1/2 Tbsp soy sauce

1/2 tsp red pepper flake 

1 1/2 Tbsp honey

Veggies

1 Tbsp sesame oil
1 medium serrano pepper, thinly sliced

1 small bundle green onions, thinly sliced
1 1/2 cups red cabbage, thinly sliced 

1 medium red bell pepper, thinly sliced

2 Tbsp soy sauce

4-5 large carrots, peeled and ribboned with a vegetable peeler

6 leaves collard greens, stems removed, thinly sliced 

¼ tsp ground dinger

¼ tsp ground turmeric

Optional toppings: Fresh cilantro, sriracha 

Directions

1. Add sauce ingredients to a small mixing bowl and whisk. Taste and adjust flavor as needed. Set aside.
2. Heat a large skillet over medium heat. Once hot, add oil, pepper, onions, cabbage, bell pepper, and half of the soy sauce for veggies. Cook for 3 minutes, stirring frequently.
3. Add carrots and collard greens and the remaining half of soy sauce and stir. Sauté for 2 minutes. Then add Pad Thai sauce, ginger, and turmeric. 
4. Sauté over medium heat until warmed through for about 3 minutes, stirring frequently. 
5. Taste and adjust flavor as desired. 
6. Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges.