(Serves 2)
Vegan, Gluten-Free, Soy-Free
Ingredients:
3 zucchinis, spiralized
1 1/2 cups of red cabbage, shredded
3 large carrots, peeled
1/2 red pepper, thinly sliced
1/2 green pepper, thinly sliced
1 cup of bean sprouts
2 sprigs of scallions, chopped
2 sprigs of cilantro for topping
Thai Peanut Sauce:
1/4 cup of raw peanuts
1 lime, juiced
4 tbsps of coconut aminos
1 tbsp of sriracha
3 tbsps of filtered water
1 tsp of garlic powder
Blend the thai peanut sauce ingredients in a high-speed blender for 1-2 minutes and set aside. Add the rest of pad thai ingredients to a large bowl. Pour the thai peanut sauce on top and mix together. Top with some cilantro as desired. Serve cold for a refreshing, raw meal or add to a pan and sauté for a warm, comforting meal!