Pad Thai for two.

Zoodle Pad Thai (Vegan)

Zoodle Pad Thai (Vegan) |


3-4 medium zucchinis
3 cloves of garlic, finely chopped
3 green onions, chopped
1 cup of bean sprouts
1 red onion, diced
1 tbsp of freshly grated ginger
2 tbsp of natural peanut butter
2 tbsp chopped peanuts
3 tbsp of sesame oil
2 tbsp of rice vinegar
1 lime, juiced
1 tbsp of sriracha sauce
2 tbsp of coconut aminos
1 tbsp of coconut sugar
1 tbsp of coconut nectar


1. Using a spiralizer, spiralize your zucchini using the smallest blade to make your “noodles.” Set aside.
2. Chop 1 red onion, 3 cloves of garlic, and grate fresh ginger to make about 1 tbsp.
3. In a large skillet or dutch oven, heat 3 tbsp of sesame oil over medium high heat. Sauté onion, garlic, and ginger stirring frequently so the ginger and garlic do not burn. After a few minutes, turn heat down to low and add in most of your bean sprouts, green onions, & peanuts reserving a little for garnish. While those are cooking, get your sauce together.
4. In a small dish, whisk together 2 tbsp of rice vinegar, the juice from 1 lime, 1 tbsp of sriracha, 2 tbsp of natural peanut butter, 2 tbsp of coconut aminos, 1 tbsp of coconut sugar, & 1 tbsp of coconut nectar.
6. Pour your sauce over everything and mix well letting it simmer for a minute or two. Add zucchini noodles in and toss well with tongs to combine with sauce. Cook for only a few minutes until zucchini noodles start to wilt a bit.
7. Plate your Pad Thai and garnish with extra bean sprouts, peanuts and green onions, (cilantro optional).


I'm Jessica. I'm passionate about all things health related. I love to create healthy delicious recipes made from whole foods. After losing over 100 lbs, nutrition and fitness have become a part of who I am. Teaching my two children to be healthy is one of my biggest driving factors in life. I can't change the way the world eats, but I do strive to be an inspiration to those who want to change their lifestyle.

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