Vegan Pad Thai
Nutrition Facts
3 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
640 |
|
| % Daily Value* | ||
| Total Fat 50 g | 76% | |
| Saturated Fat 6 g | 29% | |
| Cholesterol 0 mg | 0% | |
| Sodium 410 mg | 17% | |
| Total Carbohydrate 40 g | 13% | |
| Dietary Fiber 11 g | 45% | |
| Sugars 14 g | ||
| Includes Added Sugars | % | |
| Protein 13 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 15% | |
| Iron | 15% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 tbsp Olive Oil
- 1 ½ tsp Garlic, minced
- 2 cups Zucchini Noodles
- 2 cups Sweet Potato Noodles
- 1 Bell Pepper, chopped
- ¼ cup Chopped Nuts, variety of peanuts, walnuts, & cashews
- ½ Avocado, sliced
- 3 tbsp Scallions, chopped
- ½ cup Creamy Almond Butter
- 3 tbsp Sesame Oil
- ¼ cup Coconut Aminos
- 3 tbsp Water
- ¼ tsp Red Pepper Flakes
Method of Preparation
Step 1
In a large skillet over medium heat, add the garlic and olive oil.
Step 2
Add zucchini, sweet potato noodles and bell pepper. Toss. Cover and cook for about 8 minutes or until softened.
Step 3
While the vegetables cook, add the sauce ingredients (almond butter, sesame oil, coconut aminos, water & red pepper flakes) together in a small sauce pan. Melt over medium/low heat, stirring to prevent sticking.
Step 4
Pour the sauce over cooked vegetables and toss.
Step 5
Fold in nuts, sliced avocado and scallions. Enjoy!
