Vegetable Pad Thai
By: Kris Kelly
4 ServingsGF, Vegan, Soy-Free
- 1 package Traditional Pad Thai Noodles
- 2 teaspoons coconut oil
- 1 medium yellow onion, finely sliced
- 1 red bell pepper, finely sliced
- 2 large carrots, spiralized or julienned
- 1 large zucchini, spiralized or julienned
- 2 cloves garlic, minced
- ½ cup toasted peanuts
- 2 scallions, chopped
- ¼ cup cilantro, chopped
Peanut Thai Sauce:
- 2 Tablespoons smooth peanut butter
- 3 Tablespoons coconut aminos or 2 Tablespoons gluten-free Tamari
- 1Tablespoons coconut vinegar or apple cider vinegar
- 1 Tablespoons coconut nectar or honey
- 2 teaspoons chili paste (sambal oelek)
- 1 medium clove garlic, minced, microplaned or pressed through garlic press
- 2 teaspoons grated fresh ginger (easiest when using a microplaner)
- Juice of ½ lime
Note: If you find your sauce is too thick, add 1-2 Tablespoons warm water to thin out. This is often caused by the consistency of creamy peanut butter being different for each brand.
- Prepare sauce. Using a small bowl, add peanut butter, coconut aminos, coconut vinegar, squeeze of lime juice, coconut nectar or honey, chili paste, grated garlic and ginger. Stir until well combined. Set aside.
- Prepare noodles according to package directions. Drain, rinse with cold water and set aside.
- Using a large skillet over medium-high heat, add 1-2 teaspoons coconut oil, onion and bell pepper. Sauté 3-4 minutes
- Add spiralized carrots, zucchini, peanuts and minced garlic. Continue cooking 3-4 minutes or until vegetables are tender.
- Add drained Pad Thai Noodles and prepared sauce. Toss until noodles are well coated.
- Serve with a fresh cilantro and lime wedges.