15-minute Vegan Pad Thai Noodles made with veggie noodles and a homemade creamy almond butter sauce for an easy Whole30 meal!
There are probably million different healthy pad thai recipes on the internet right now.
But I don’t see many that are both plant-based and Whole30, something many of you have been asking for over the past few months. I gotcha covered with these 15-minute Vegan Pad Thai Noodles today. One of the easiest lunch/dinner recipes I have ever made and they take 15 minutes to make – it doesn’t get any easier than that!
Full disclosure, I do like to add some soba noodles or brown rice noodles to this recipe when I make it to bulk it up a bit but for anyone who wants a lighter meal and something that is Whole30-approved, the mix of veggie noodles are so delicious in this recipe! I use a mix of zucchini noodles and butternut squash noodles. You can really sub any veggie noodle you love. Sweet potato would also be perfect in this dish too. Sometimes I cheat and buy veggie noodles already spiralized and other times I take the time and actually spiralize them myself. But with the babe and life getting a bit crazier, spending the extra couple dollars on organic ready to cook veggie noodles is worth it to me.
The best almond butter thai sauce to mix into the veggie noodles..
This recipe is filled with flavor from the creamy almond butter sauce I mix in it. I combine almond butter, coconut aminos, sesame oil and some veggie broth and it makes the simplest and tastiest sauce. You can also use a cashew or peanut butter if that is what you have! Really anything will work. The more oily the better with the nut butter. It if it is too thick, it won’t be as easy to warm together.