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The Easiest 15-minute Vegan Pad Thai Noodles

The Easiest 15-minute Vegan Pad Thai Noodles made with veggie noodles and a homemade creamy almond butter sauce for an easy Whole30 meal!

Ingredients

Scale

Pad Thai:

  • 1 clove garlic, minced
  • 1 tablespoon avocado oil
  • 2 cups organic zucchini noodles (I bought these already spiralized)
  • 2 cups butternut squash noodles (I bought these already spiralized)
  • 1 large organic red pepper, chopped
  • 1/4 cup mixed nuts of choice (I did cashews and pine nuts)
  • 1 avocado, sliced
  • 3 tablespoons organic scallion, chopped
  • 12 cups Organic Girl Baby Arugula

Almond butter sauce:

Instructions

  1. In a large skillet, warm the garlic and oil over medium heat and make sure pan is coated with oil
  2. Add in the zucchini and butternut squash noodles and red pepper and toss around (I like to cut the noodles with a knife too to make it easier to sauté)
  3. Cook over medium heat, covered for about 5-8 minutes or until softened (I don’t like mine too soggy so I tend to undercook)
  4. While the noodles cook, stir together the sauce ingredients in a small sauce pan and melt together over medium/low heat, stirring occasionally to prevent sticking
  5. Once sauce ingredients are well combined, pour on top of the noodles and mix well so all the noodles are covered in creamy sauce
  6. Fold in the nuts, avocado and scallions and add to a plate or bowl with the baby arugula sprinkled on the bottom and I like to sprinkle extra on top!

Notes

*This will stay good in the fridge for 3-5 days. It may be a bit soggy so I recommend making sauce in advance and spiralizing the veggies then making before you eat.

**If not plant-based, feel free to add protein! I love mixing in some grass-fed steak in this

rachLmansfield

rachLmansfield