Vegan Pad Thai

Prep Time 15 min Serves 3-4 servings     adjust servings

A lower carb version of Pad Thai!


    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


    1. Mix the sauce ingredients in a bowl and mix until everything is combined
    2. Mix all the vegetables together in another bowl .
    3. Pour sauce over the vegetables and serve immediately.
    4. 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!

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