Name: Pad Thai with zucchini noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 1⁄4 Tbsp Almonds; 1 1⁄4 Tbsp Coconut oil; 1⁄4 piece Red pepper (sweet); 85 g Mushrooms; 3⁄4 piece Zucchini; 1⁄4 piece Carrot; 0 hands Fresh coriander; 0 pieces Red cabbage; 0 hands Mung Bean sprouts; 1 1⁄4 Tbsp Almond paste; 0.7 cm Fresh ginger; 1 Tbsp Lime juice; to taste Liquid stevia; 3⁄4 Tbsp Tamari

Nuts

Fruit

Nightshade

Legumes

Citrus

Julie van den Kerchove

Spiral cutter

Dinner

Have you ever tasted a bowl of creamy pad thai with noodles and peanuts? The flavors are overwhelming! This low-carb version with zucchini noodles is packed with fresh vegetables and healthy fats thanks to the coconut oil and almond paste. If you like Asian flavors you will enjoy every bite.

Keto

Vegetarian

Vegan

pad Thai

Almond paste sauce

Pad Thai with zucchini noodles

 For the sauce: Mix all ingredients into a creamy sauce in a bowl (or using a small blender or food processor). Taste and possibly add a few drops of stevia for the taste balance. For extra flavor, you can also add a grated clove of garlic and fresh chili. 

 Use a spiral cutter to make noodles from the zucchini and carrot. 

 Cut the mushrooms into slices, the bell pepper into strips and the red cabbage into thin strips (possibly using a food processor or grater). 

 Heat the coconut oil in a large pan and fry the mushrooms, bell pepper and red cabbage briefly. 

 Mix the zucchini noodles with the almond paste sauce. Serve with the briefly baked vegetables and soy sprouts. Finish with chopped almonds and cilantro. 

 TIP:  Replace the bell pepper with a large handful of baked snow peas, or the red cabbage with pieces of broccoli. You can replace the almond butter with peanut butter, tahini or other nut butter. • Do you serve this pad Thai after exercise? Then add egg, tempeh (vegan) or other protein of your choice 

Pad Thai with zucchini noodles

Pad Thai with zucchini noodles

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