Here's a quick and healthy recipe to make vegan Pad Thai noodles at home
This bowl of noodles uses an array of vegetables and is the healthiest, yet tastiest, variation to your usual Pad Thai noodles
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 45m |
| SERVES | 2 |
3 cups zoodles (spiralized zucchini)
1 cup spiralised carrot
1 cup bean sprouts
1 cup shredded purple cabbage
1 cup red bell pepper sliced
For the dressing:
3 tbsp peanut butter
1 tsp ginger, garlic, chilli paste
1 red chilli chopped
3 and 1/2 tbsp powdered jaggery
3 tbsp Tamari sauce
2 tbsp Sriracha sauce
1 tbsp sesame oil
2 tsp rice vinegar
Salt to taste
2 tbsp chopped green onions
For garnishing:
1 tsp chopped peanuts
1 tbsp bean sprouts
1 red chilli chopped
1 tbsp chopped green onions
1. Soak the bean sprouts in water for 10 mins and then drain the water out.
2. In a bowl, add the zoodles, spiralized carrots, bean sprouts, shredded purple cabbage, sliced bell pepper. Keep aside.
3. To make the dressing, take a separate bowl and add peanut butter, ginger garlic and chilli paste, chopped red chillies, powdered jaggery, tamari sauce, sriracha sauce, sesame oil, rice vinegar, salt and green onions. Mix well.
4. Pour in the dressing onto the zoodle mix.
5. Mix well with your hands.
6. Transfer to a serving dish.
7. Sprinkle some peanuts, green onions, red chillies and bean sprouts.
8. Serve and enjoy!