Clean Vegan Pad Thai

If you're short on time, replace the chopped vegetables with a shredded store-bought mix such as broccoli slaw or rainbow salad.

Ingredients (2 servings)

2 medium-sized zucchini, ends trimmed off

1 cup thinly sliced bell peppers and carrots

1 cup snap peas

2 small scallions, sliced

1 cup shelled edamame, defrosted if frozen

For the Sauce:

2 tbsp natural peanut butter

2 tbsp rice vinegar

2 tsp tomato paste (or crushed tomatoes)

2 tsp low sodium soy sauce or tamari

chili flakes

Optional toppings:

2 tsp crushed peanuts

4 thin slices of avocado

sprigs of cilantro

lime wedges

Instructions

Stir all ingredients for sauce together in a small bowl until smooth.

Spiralize zucchini, or peel into ribbons with a julienne peeler, regular vegetable peeler, or mandolin.

In a large bowl, toss the zucchini noodles in sauce. Set aside.

Chop the carrots, peppers, and scallions, and trim snap peas if necessary.

Add the vegetables to the zucchini noodle mixture and toss to combine.

Divide the contents of the large bowl into 2 smaller serving bowls. Top each with crushed peanuts, avocado, cilantro sprigs and lime wedges if desired, and serve.

Recipe Notes:

This dish tastes great freshly made, but if you can give the zucchini noodles at least 20 minutes to soak in the peanut sauce, they'll taste even better!

Want to switch up the protein? Try adding 2 cups worth of cooked shrimp, tofu, lean chicken breast, turkey, or extra lean thinly sliced beef.