Vegetable Noodle Pad Thai + A Peanut Sauce (Vegan+Gluten Fee)
You will need a spiralizer, frying pan and large mixing bowl. Serves 2
  • 2 medium zucchini's
  • 1 medium carrot
  • ½ large capsicum
  • ½ cup purple cabbage
  • 1 Tbs coconut oil
  • ½ lime juiced
  • Toppings:
  • ½ cup bean sprouts
  • Handful fresh coriander
  • 1 tsp sesame seeds
  • Squeeze of lime juice
  • Peanut Sauce:
  • 3 Tbs peanut butter, smooth or crunchy
  • 2 Tbs low salt soy sauce
  • 1 tsp maple syrup
  • ¼ cup water
  • ½ tsp chilli flakes
  • 1 tsp fresh grated ginger
  • ½ tsp black pepper
  1. Spiralize the carrot and zucchini and thinly slice capsicum and purple cabbage.
  2. Heat your pan with coconut oil and add veggies and lime juice. Cook for about 3-4 mins constantly moving around the pan. You are just aiming for the veggies to soften a little not to fry or over cook! once you feel it's ready, transfer over to mixer bowl and set aside.
  3. For the sauce, add all ingredients together in a small bowl and whisk with a fork until its well combined. It should be a good consistency however if you feel it is too thick add more water.
  4. Add ½ the sauce to vegetables that you set aside and stir in well.
  5. Place in a serving bowl (could be enough for 2) and add fresh toppings and extra sauce if you want more flavour.
  6. Get your chopsticks out and enjoy xx
Recipe by Life of Goodness at