Serves 4
15 min
Vegan Pad Thai with Spiralized Vegetables
Recipe GLPR559377d1cd95b5
A vibrant, plant-based twist on the classic Thai noodle dish, featuring spiralized zucchini as the base, topped with steamed broccoli, carrots, cabbage, and green onions. The rich peanut and tahini sauce, enhanced with fresh ginger, garlic, lime juice, and sesame oil, creates an authentic Thai flavor profile that's naturally vegan and dairy-free. Ready in just 15 minutes, this colorful bowl is both satisfying and nutritious.
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Ingredients
1/4 cup unsalted peanut butter
1 tablespoon tahini
1/4 cup organic soy sauce or coconut aminos
2 tablespoons fresh lime juice
1 tablespoon toasted sesame oil
1/2 teaspoon fresh minced ginger
1/2 teaspoon minced garlic (approximately 2 cloves)
2 large zucchini, spiralized
2 cups steamed broccoli florets
2 cups carrot ribbons
1/2 cup shredded cabbage
1/2 cup sliced green onions
1 tablespoon fresh chopped cilantro
1 tablespoon red pepper flakes (optional)
Directions
In a medium bowl, combine the peanut butter, tahini, soy sauce (or coconut aminos), lime juice, sesame oil, minced ginger, and minced garlic. Whisk until smooth and well blended, creating a satiny sauce with balanced flavors.
In a large serving bowl, combine the spiralized zucchini, steamed broccoli, carrot ribbons, shredded cabbage, and green onions. Toss gently to mix all vegetables together.
Pour the prepared sauce over the vegetables and toss thoroughly until every component is coated evenly.
Divide the dressed vegetables among four plates or bowls. Garnish with fresh cilantro and red pepper flakes if desired. Serve immediately while the broccoli is still warm and the vegetables retain their texture.
