Healthy Vegan Pad Thai

Prep Time: 15 minutes Total Time: 15 minutes Yield: 3-4 servings A lower carb version of Pad Thai! Ingredients 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

Instructions Mix the sauce ingredients in a bowl and mix until everything is combined Mix all the vegetables together in another bowl. Pour sauce over the vegetables and serve immediately. You can also add my homemade sriracha to this recipe. 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 u are guten free/ paleo, I highly recommend using the coconut aminos instead of soy sauce &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!