Pad Thai Zucchini Noodles



Slightly Modified a Namely Marly Recipe | Serves: 2 healthy portions| Time: ~10 min


Ingredients

1/2 cup water

2 tbsp almond butter

2 tbsp coconut aminos

2 tsp tahini

2 tsp agave

2 tsp lime juice

2 tsp sriracha

2 medium green onions, root removed, chopped

2 cloves garlic, minced

1/2 medium #RedBellPepper, cut into slivers

2 medium #zucchini

2 tbsp #cashews, chopped


Instructions

Combine the water, almond butter, tamari, miso paste, lime juice, and sriracha in a bowl. Stir to combine.


Heat a skillet over medium heat. Add the chopped onion, minced garlic, and red pepper slices and cook for about 30 seconds. Add the sauce mixture and continue cooking over medium heat.


Use a spiralizer to create zucchini noodles. Repeat this process with the carrots to create long strands of carrot noodles.


Add the zucchini and carrot noodles to the sauce and veggies and cook over medium heat until the noodles are tender, about 5 minutes.


Pour into bowls and sprinkle with chopped peanuts.


What I ate and drank today (7/19/2018)

Not enough water

1 beer

Egg white, spinach and mushroom breakfast sandwich

Mediterranean pizza from Busboys & Poets (Just ask them to remove the cheese or use vegan cheese to keep vegan. Vegan cheese often has soy and still has a decent amount of transfat, so I avoid when I don't know the source. And guess what. Cheeseless pizza rocks.)

Pad #Thai zoodles


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