Vegan Pad Thai with Zoodles
Ditch traditional noodles for zucchini noodles in this delicious, veggie packed, gluten free and vegan Pad Thai recipe, made with the best Pad Thai sauce in only 20 minutes!
Ingredients
Pad Thai Sauce
- ¼ cup gluten free soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons lime juice, app. 1 small lime
- 1 tablespoon sriracha
- 1 tablespoon thai red curry paste
Zoodle Pad Thai
- 1 tablespoon sesame oil
- ½ cup carrots, shredded
- 1 cup broccoli
- ½ cup red bell pepper, sliced
- ½ cup sugar snap peas
- 4 zucchinis, spiralized into zucchini noodles
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons scallions, chopped
- 2 tablespoons peanuts, crushed
Instructions
- In a medium bowl, combine all of the ingredients to make the pad thai sauce, set aside.
- Add the sesame oil to a large skillet or wok on the stove over medium high heat.
- Add the carrots, broccoli, red bell pepper and sugar snap peas, cook for 5-6 minutes.
- Add the zucchini noodles and cook for an additional 3-4 minutes.
- Add the sauce and toss to combine.
- Remove from the heat and serve topped with cilantro, scallions and peanuts.
Notes
After spiralizing the zucchini, wrap the zucchini noodles in paper towels and squeeze any excess water out of the zucchini before adding it to the pad thai.
Nutrition Facts
Calories 470kcal (24%)Carbohydrates 43g (14%)Protein 17g (34%)Fat 29g (45%)Saturated Fat 5g (25%)Sodium 1943mg (81%)Potassium 1637mg (47%)Fiber 10g (40%)Sugar 29g (32%)Vitamin A 9114mg (182%)Vitamin C 186mg (225%)Calcium 149mg (15%)Iron 4mg (22%)
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