Peanut Pad Thai
This vegan pad thai with creamy peanut sauce and crunchy vegetables is so quick and easy to make, healthy and absolutely delicious. This recipe is also gluten and soy-free.
Ingredients
For the pad thai
- 350 g gluten-free rice noodles
- 1 zucchini chopped
- 2 carrots spiralized into noodles
- 1 red bell pepper finely sliced
- 1 onion finely sliced
- 4 cloves of garlic minced
- 100 g mushrooms sliced
- 1 tsp chili flakes
For the peanut sauce
- 60 g peanut butter
- 60 ml coconut milk
- 60 ml coconut aminos
- 1 tbsp maple syrup
- 1/2 lemon or lime juiced
- 1 tbsp water only if needed
To serve
- sesame seeds
- fresh coriander
Instructions
- Cook the rice pasta according to package instructions. Drain and set aside.
- In a large pan, sauté onion and garlic for 2-3 minutes. Add the chopped vegetables and sauté until softened but still crunchy.
- In the meantime, prepare the peanut sauce by combining peanut butter, coconut milk, coconut aminos, maple syrup and lime or lemon juice in a small mixing bowl or glass jar. Mix well.
- Combine the cooked rice noodles, vegetables, chili flakes and peanut sauce in the pan for 2-3 minutes.
- Serve with sesame seeds and fresh coriander.
Notes
- If you can't have peanut butter, try cashew butter instead.