This delicious plant-based zoodle Pad Thai recipe will scratch that pad thai itch while keeping it plant-based, healthy, low-calorie, and even fast. It's a perfect fast lunch dish!
Combine the water, almond butter, tamari, miso paste, lime juice, and sriracha in a bowl. Stir to combine.
Heat a skillet over medium heat. Add the chopped onion, minced garlic, and red pepper slices and cook for about 30 seconds. Add the sauce mixture and continue cooking over medium heat.
Use a spiralizer to create zucchini noodles. Repeat this process with the carrot to create long strands of carrot noodles.
Add the zucchini and carrot noodles to the sauce and veggies and cook over medium heat until the noodles are tender, about 5 minutes.
Pour into two bowls and sprinkle with chopped peanuts.
Notes
*I use Tamari because it's a gluten-free version of soy sauce. if you're not worried about gluten, then a low-sodium soy sauce can be used here.