Noodle-Free Pad Thai

Prep Time

15 minutes

Cooking Time

15 minutes


2-4 servings



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


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


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. 


adapted from Minimalist Baker