Prep time: 15 minutes
Total time: 20 minutes
Yield: 2 servings

Ingredients:

  • 4 oz. pad Thai noodles
  • 1 large zucchini
  • 1 yellow squash
  • 1 red pepper
  • ½ medium yellow onion
  • 2 carrots
  • 2 Tb. vegetable oil
  • ½ cup peanuts, chopped
  • 1 cup assorted herbs (cilantro, green onions and basil), chopped

For Sauce:

  • 3 Tb. vegan fish sauce
  • 3 Tb. brown sugar
  • 3 Tb vegetable broth
  • 2 Tb. rice vinegar
  • 1 Tb. soy sauce
  • 1 Tb. chili garlic sauce

Directions:

  • 1

    Let the noodles soak in cold water.

  • 2

    Spiralize the zucchini, yellow squash, red pepper, onion and carrots.

  • 3

    Mix together the sauce ingredients in a small bowl.

  • 4

    Stir-fry the veggies in a skillet with a tablespoon of oil over medium heat for only 60 seconds, then transfer to another dish and set aside.

  • 5

    Pour another tablespoon of oil into the skillet. Drain the noodles and add to the skillet. Toss in oil and let cook for 1 to 2 minutes. Add the sauce to the skillet and continue to stir. The sauce should begin to thicken and coat the noodles.

  • 6

    Once noodles are well coated, stir in the vegetables for 1 to 2 minutes and remove from heat. Stir in the peanuts and herbs, and serve immediately!