I love Pad Thai and peanut noodle dishes. I’ve been craving a healthier version for a while. This one turned out beautifully. It does require a lot of chopping and prepping but cooking is quick.
To be honest, my kids did not like it. Probably too many veggies and flavor. It’s still a keeper recipe!
Ingredients (Sauce):
- 2 cloves garlic
- 2 tsp freshly grated ginger (or 1 tsp ginger powder)
- 4 Tbsp peanut butter (creamy or chunky)
- 1 lime (zested and juiced)
- 3 Tbsp soy sauce (or coconut aminos)
- 1-2 Tbsp toasted sesame oil
- Optional: squirt of sriracha (for added heat)
Ingredients (Veggie noodle base):
- Olive oil or coconut oil for sauteing
- 3 zucchinis, spiralized
- 1 red pepper, sliced thinly
- 1 onion, sliced thinly
- Optional extra veggies: Cabbage (thinly sliced) or Carrot (spiralized)
- Optional added protein: Chicken, beef and shrimp
- Toppings: handful of fresh cilantro, green onions and crushed peanuts
Directions:
- In a small bowl, add all sauce ingredients and mix well. It may be helpful to melt peanut butter first.
- In a large frying pan, add oil to med-high heat. Add pepper and onion slices first. Cook for 3 minutes.
- Add zucchini noodles and cook for another 2 minutes.
- Add sauce and toss well over heat.
- When serving, feel free to add crushed peanuts, cilantro and green onions.
Since all the veggies wilt down, it makes approximately 2-3 servings. If you add meat/protein, it can definitely spread to 3 servings.
Love this recipe?! and want to discuss more menu planning ideas, set up a free phone consultation Free Consultation with Sunshine Wellness Institute 📞
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