Vegan Pad Thai
A lower carb version of Pad Thai!
Ingredients
For the sauce
- 1/4 cup unsalted peanut butter or unsalted almond butter
- 1/4 cup organic soy sauce or coconut aminos
- 1 T tahini
- 1 T toasted sesame oil
- 1/2 tsp minced garlic (approx 2 cloves)
- 2 T lime juice (approx. 1 lime)
- 1/2 tsp fresh minced ginger
- 1 T chopped cilantro
- Optional: 1 T red pepper flakes
For the pasta
- 1/2 cup shredded cabbage
- 2 large zucchini spiralized
- 2 cups carrot ribbons
- 2 cups steamed broccoli
- 1/2 cup green onions
Instructions
- Mix the sauce ingredients in a bowl and mix until everything is combined
- Mix all the vegetables together in another bowl .
- Pour sauce over the vegetables and serve immediately.
- You can also add my homemade sriracha to this recipe.
Recipe Notes
I used both peanut butter and tahini because I was short on peanut butter. Feel free to use peanut butter by itself if you like. If you are guten free or paleo, I highly recommend using the coconut aminos instead of soy sauce and almond butter instead of peanut butter. This should last in the fridge for at least 4 days. It's best to keep the sauce and vegetables separate until you are ready to eat them. Enjoy!