Zucchini Pad Thai

If you are in the mood for pasta but trying to get your veggies in and stay away from gluten, zucchini noodles are your friend. They are so versatile, mild in flavor and ready to soak up anything that you add to them.  I love them in the Summer for a cold salad.  One of my favorite ways to serve them is a raw pad thai.  Instead of the usual pasta you have the zucchini noodles.  I make a flavorful and delicious sauce to toss them in and this becomes a delicious but healthy meal once topped off with something like baked tofu or tempeh!  This is a dish that is packed with nutrients, and fills you up but won’t weigh you down.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

  1. In a bowl, combine the veggies.
  2. In another small bowl, whisk together the sauce ingredients, adding enough filtered water to it to make it a dressing consistency.
  3. Toss the dressing with the veggies and place on a plate.
  4. Serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Raw
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Salad

Skill Level

  • Beginner
  • Easy