Description
This is a super easy-to-make and flavorful Pad Thai recipe made on the lighter side using fresh zucchini noodles, creamy almond butter, and toasted sesame seeds! This recipe, as written, is a vegetarian pad thai recipe. However, you can add tofu, chicken, or your favorite protein choice.
Ingredients
3 zucchinis (or buy pre spiralized)
2 carrots shredded (or 1 cup already shredded)
1 handful of edamame
1 large handful snow peas chopped
1 cup shredded red cabbage
1/2 red pepper, thinly sliced
1/2 cup chopped cilantro
1/2 cup chopped almonds (toasted almonds taste great!)
1/4 cup chopped scallions
1 tablespoon toasted sesame seeds
Almond Butter Sauce
1/2 cup almond butter
1 tbsp tahini
1/2 lime, squeezed
1 tsp coconut amino
1 tbsp fresh ginger (or 1 frozen cube, thawed)
2 clove garlic (or 1 frozen cube, thawed)
1/4 cup warm water
Pinch of sea salt
Instructions
Spiralize the zucchini to make about 6 cups of zucchini noodles.
Add a drizzle of coconut oil to a skillet.
Add the veggies and sauté for 2-3 minutes or until warmed through but still crisp-tender. Do not overcook or the veggies will become watery.
Add the sauce and stir to coat evenly.
Top with scallions, chopped almonds, and cilantro.
For the sauce:
Combine all of the ingredients in a food processor or blender until smooth. Add a little water if needed to make it thinner.
Notes
Substitute: use peanut butter
This can be served raw if preferred. Add the dressing to the raw veggies just before serving.
Top with scallions, chopped almonds, and cilantro.
Time saver: buy already spiralized zucchini noodles, shredded carrots, and shredded cabbage.
To toast the almonds, add them to a dry sheet pan. Toast in the oven at 350 for 7-8 minutes, keep an eye on them, so they don’t burn!
You can add shredded rotisserie chicken or some cubed firm tofu
- Prep Time: 10
- Cook Time: 10
- Category: vegan, plant based, candida friendly, vegetarian
