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Vegetable Noodle Pad Thai + A Peanut Sauce (Vegan+Gluten Fee)

You will need a spiralizer, frying pan and large mixing bowl. Serves 2
5 from 2 votes
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Ingredients
  

  • 2 medium zucchini's
  • 1 medium carrot
  • 1/2 large capsicum
  • 1/2 cup purple cabbage
  • 1 Tbs coconut oil
  • 1/2 lime juiced
  • Toppings:
  • 1/2 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
  • 1/4 cup water
  • 1/2 tsp chilli flakes
  • 1 tsp fresh grated ginger
  • 1/2 tsp black pepper

Instructions
 

  • Spiralize the carrot and zucchini and thinly slice capsicum and purple cabbage.
  • 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.
  • 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.
  • Add 1/2 the sauce to vegetables that you set aside and stir in well.
  • Place in a serving bowl (could be enough for 2) and add fresh toppings and extra sauce if you want more flavour.
  • Get your chopsticks out and enjoy xx