Noodle-Free Pad Thai


Prep Time

15 minutes

Cooking Time

15 minutes

Yields

2-4 servings

Ingredients

Sauce:

2 1/2 T nut butter

3 T lime juice

3 1/2 T coconut aminos

1/2 t red pepper flakes

1 1/2 T maple syrup


Veggies:

1 T sesame oil

1 serrano pepper, seeds and stem removed

1 1/2 c thinly sliced red cabbage (optional)

2 T coconut aminos

4-5 large carrots, peeled and ribboned

1/2 t freshly grated ginger (optional)

1/2 t turmeric (optional)


Zucchini, spiralized


Directions

Add all sauce ingredients to a small bowl and whisk to combine. Add seasonings to adjust taste.

Heat a large skillet over medium heat. If using cabbage, saute in oil with 1 T coconut aminos for three minutes, stirring constantly.

Add carrots, pepper, ginger and turmeric and remaining coconut aminos. Saute 2 more minutes. 

Can add sauce to veggies and sauce or add on top.

Saute zucchini in small amount of oil til tender.

Serve veggies over zucchini. 


Credit

adapted from Minimalist Baker