Peace-Promoting Pad Thai

This quick and easy stir-fry gets a boost of vitamins and color from a rainbow of vegetables, all tossed in a tangy almond butter sauce. It's a great way to use up leftover vegetables, and it's a perfect meal for a busy weeknight.

Pad Thai is a popular Thai noodle dish that is typically made with rice noodles, vegetables, and a sweet and sour sauce. This version of Pad Thai is made with zucchini noodles instead of rice noodles, and it uses a lighter, healthier sauce made with coconut aminos, lime juice, almond butter, and turmeric. The result is a dish that is both delicious and nutritious.

Prep time: 15 | Cook time: 10 | Serves: 2

Ingredients

• Zucchini noodles (made from 2 medium zucchinis)
• 1 cup broccoli florets
• 1/2 cup red bell pepper, sliced
• 1/2 cup carrots, julienned
• 1/2 cup bean sprouts
• 1/4 cup unsweetened coconut aminos
• 1/4 cup lime juice
• 1 tablespoon almond butter
• 1/2 teaspoon ground turmeric

Instructions

1. Spiralize the zucchinis into noodles.
2. Heat a large skillet over medium heat and add the zucchini noodles, broccoli, bell pepper, and carrots.
3. Sauté for 5-7 minutes, or until the vegetables are softened but still slightly crunchy.
4. Add the bean sprouts and cook for an additional 1-2 minutes.
5. In a small bowl, whisk together the coconut aminos, lime juice, almond butter, and turmeric.
6. Pour the sauce over the vegetables and stir to coat.
7. Cook for 1-2 more minutes, or until the sauce is warmed through.
8. Serve immediately.

Why It Works

• The zucchini noodles provide a healthy and low-carb alternative to rice noodles.
• The vegetables add a variety of nutrients and colors to the dish.
• The almond butter sauce is a creamy and flavorful alternative to the traditional peanut sauce.
• The turmeric adds a bit of warmth and spice to the dish.