Pad Thai

Pad Thai - Living with Ivey

Description

Gluten free, vegan, full of low calorie, low carbohydrate plant fuel and comes together in less than 30 minutes

Ingredients

  • cups of spiralized carrots (2 large carrots)
  • cups spiralized zucchini (1 zucchini)
  • cup edamame
  • cup shiritake noodles
  • thinly sliced red pepper
  • tsp toasted sesame seeds
  • tbsp tablespoon fresh cilantro
  • tbsp lime juice (1/2 lime)
  • tbsp rice wine vinegar
  • tbsp almond butter
  • tbsp coconut aminos
  • grated garlic clove
  • tsp grated ginger
  • tbsp toasted sesame oil

Instructions

  • Peel carrots and wash zucchini before spiralizing (you may want to trim the long noodles with scissors)
  • Rinse packet of shiritake noodles in a colander 
  • Add noodles to a pot of boiling water, add 1 tablespoon of rice wine vinegar and boil for 2 minutes
  • Add frozen shelled edamame to boiling water and cook for 5 minutes
  • Transfer noodles and edamame to colander and let cool
  • While cooling, whisk together the Thai Sauce
  • In a serving boil, toss together spiralized veggies, shiritake noodles, edamame and sliced red pepper with your sauce 
  • Serve into bowls and garnish with toasted sesame seeds and cilantro

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