Savory, perfectly seasoned, creamy, sticky and takes 10-minutes to put together. It's 100% plant-based, gluten-free optional and oil-free optional.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Ingredients
16ozlong pasta of choiceI have used both whole wheat and gluten-free
1/2cupcilantroI use Josie's Organics
1/4cupchopped green oniongarnish on top
2cupsshredded green cabbage
4largecarrots peeled into ribbons
1large zucchini peeled into ribbons
fresh lime juicesqueeze on top
Pad Thai Sauce
1cupcoconut aminos
1/4cupsoy sauce
1tspsrirachaor more if you like spicy
1tbspminced garlic
1tspground ginger
1tbsptoasted sesame oiloptional
1tbsp creamy peanut butter
1tbsprice vinegar
2tbspmaple syrup
Instructions
Boil pasta according to box instructions.
Saute carrots, zucchini and cabbage together until tender but not mushy then set aside.
While pasta and veggies cook, whisk together all sauce ingredients in a bowl until combined.
Drain pasta, with the stove on medium heat, add it back into the pot with all of the sauce, cooked veggies and green onions. Mix together until the sauce thickens up. This will take a few minutes.
Garnish with cilantro, lime, and anything else you'd want!