15-Minute Vegan Pad Thai Noodles


Adapted Recipe & Photo from Rachel Mansfield

Serves Three


The Ingredients

The Base

  • 1 clove garlic, minced

  • 1 tbsp avocado oil

  • 2 cups organic zucchini noodles (I bought these already spiralized)

  • 2 cups butternut squash noodles (I bought these already spiralized)

  • 1 large organic red pepper, chopped

  • 2 tbsp cashews

  • 2 tbsp pine nuts

  • 1 avocado, sliced

  • 3 tablespoons organic green onion, chopped

  • 1–2 cups baby arugula

Almond Butter Sauce:

  • 1/2 cup creamy almond butter (the oilier the better)

  • 3 tablespoons sesame oil

  • 1/4 cup coconut aminos

  • 3 tablespoons water


The Instructions

  • In a large skillet over medium heat, heat the garlic + oil.

  • Place the zucchini, butternut squash, and red pepper into the pan. Stir. Cover skillet and cook for 5-8 minutes.

  • While the veggie noodles cook, stir together the almond butter sauce ingredients in a small sauce pan and melt over medium/low heat, stirring occasionally for a minute or until fully combined.

  • Pour the sauce overtop the veggie "noodles" in the skillet. Mix until well combined.

  • Place baby arugula on a serving dish, and top with the creamy "noodle" veggie mixture, nuts, avocado, and green onions. YUM!

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