Ingredients
Scale
- 3 large zucchini, spiralized into linguine noodles (900 grams)
- 2 cups shredded carrots (185 grams/2 large)
- 2 medium red bell peppers, julienned
- 1 1/2 cups bean sprouts
- 1/2 cup packed cilantro, roughly chopped
- 3 green onions, sliced on the bias (green parts only)
- 1/2 cup chopped peanuts
Vegan Pad Thai Sauce
- 4 1/2 tablespoons natural peanut butter, sunflower butter, or almond butter
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 1/2 teaspoons tamarind paste (or use equal parts lime juice and brown sugar)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- salt and pepper
Instructions
Make the pad Thai sauce. In a small bowl or jar, combine the plant-butter butter, coconut aminos (or tamari/soy sauce), rice vinegar, lime juice, tamarind paste, garlic, ginger, red pepper flakes, salt, and pepper, mixing to combine. Set aside.
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Cut off the ends of the zucchini and run through a spiralizer, or buy pre-spiraled zucchini.
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Add the shredded carrots, chopped bell peppers, and bean sprouts to a large bowl.
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Pour sauce over the veggies and mix well to combine.
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Add the cilantro and green onion and mix one more time.
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Be careful not to overmix.
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Top with some chopped peanuts and more cilantro to serve.
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Enjoy!
Notes
After spiralizing, I salt the zucchini very well in a colander and let them sit for about 15 minutes. I give them a quick rinse to remove the salt and dry it on a paper towel. This allows the zucchini’s high water content to drain and keeps the sauce from getting runny.
You don’t have to do this, but if you have leftovers, you may notice the sauce has been watered down and the veggies are not as crispy.