Easy Zoodle Pad Thai

kathysvegankitchen.com

cburnett

subheading: Vegetables:

4 Zucchini spiraled using the spaghetti blade (I used green zucchini, but you may use yellow)

1 White Onion sliced thin strips

2 cloves garlic minced

8 ounces mushrooms sliced

½ small Red Cabbage shredded

1 Red Bell Pepper sliced into thin strips

1 jalapeño deseeded, deveined and sliced thin (optional)

1 cup Shredded Carrots

1 inch grated Fresh Ginger Root

subheading: Sauce:

½ cup Homemade Peanut Butter or Almond Butter or peanut butter of choice or 12 Tablespoons PBFit or PB2 + 1 ½ cups water mixed

2 Tablespoons Lime Juice

2 Tablespoons Low Sodium Soy Sauce or Tamari

2 Tablespoons Pure Maple Syrup or agave nectar

2 teaspoons grated Fresh Ginger Root

1 teaspoon Red Pepper Flakes

3 Tablespoons Water

3 Tablespoons rice vinegar

subheading: Garnishes:

½ cup chopped cilantro

2 limes sliced into wedges

½ cup peanuts optional 1 ounce peanuts per bowl

4 green onions sliced

Note: Ingredients may have been altered from the original.

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