top of page

Simple & Delicious Vegan Pad Thai


1 Red Pepper (Julienned)

1 Large Zucchini (Julienned)

3-4 Carrots (Peeled, Julienned)

1 Large Package of Rice Noodles

Cilantro, garnish (optional)


4 Tbsp of Peanut Butter

Juice of 2 Limes

1 Clove of Garlic

1 Red Birds Eye Chili

3 Medjool Dates

1/2 – 3/4 Cups of Water


Heat a large frying pan on high heat. Add the carrots and about a quarter cup of water. Saute for about 5 minutes. Stir often. Next, add the red pepper and zucchini to the pan. Cook for another 3-5 minutes, stirring often. Adding more water if necessary.

Meanwhile, place all the sauce ingredients into a high power blender (peanut butter, lime juice, garlic, chili, dates, water). Blend until you have a thick, consistent sauce. Add more water if desired.

Bring a large pot of water to a boil. Add the rice noodles. Cook according to package directions. Drain.

Add the noodles to the frying pan with the carrots, zucchini and peppers. Stir in sauce, coating all the noodles and the veggies.

Garnish with cilantro.


Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page