Veggie Pad Thai with Peanut Sauce

Veggie Pad Thai zoodles with a sweet and savory peanut dressing – ready in 15 minutes or less. This spicy noodle bowl uses julienned zucchini in place of noodles making it perfect as light lunch or dinner side.

2 large zucchinis shredded
1 large carrot shredded
1 red pepper, diced
¼ cup (a small handful) fresh cilantro, diced + more for garnshing
¼ cup (a small handful) fresh basil, chopped
¼ cup of green onions, diced (green part only for low FODMAP)
1 hot pepper sliced – remove the seed if you want less heat
½ cup (65 grams) peanuts, toasted and roughly chopped
juice from ½ lime
1 tbsp peanut butter
2 tbsp sesame oil + more for frying
2 tbsp coconut aminos or tamari
1tbsp coconut sugar (or brown sugar)
¼ teaspoon red pepper flakes optional

View the full recipe at A Saucy Kitchen →