Add the brown rice noodles to a large pot with boiling water and cook according to package directions. Drain and set aside.
Saute garlic and onion in the same large pot for 5 mins or until the onion become translucent. Add 1-2 Tbsp water to prevent sticking if you need to.
To make the sauce, place all of the sauce ingredients (starting out with just 2 tablespoons broth) in a high-speed or regular blender and process until very smooth. If desired, thin out the sauce with additional vegetable broth or water (I like my sauce to be on the thick side).
Add the snow peas, zucchini, and carrots to the sam large pot that has the sautéd onion and garlic. Cook all together until slightly softened (about 5 mins). Turn heat to low.
Add the noodles to this pot and pour the sauce over the noodles. Mix well then cover with lid and let sit on low heat for 5-10 minutes.
Serve with cilantro, roasted peanuts, and sriracha. Enjoy!
Video
Notes
If you aren't ready to serve the pad thai, simply turn off heat, place a cover over the pot, and let sit. Then when ready to serve, add 1/4 cup hot water and mix everything well over low-medium heat for 5-6 minutes.