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–+ servings

Carrot Noodle Pad Thai

A delicious vegan twist on the classic Pad Thai, using carrot noodles instead of traditional rice noodles.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 4 large Carrots spiralized
  • 1 cup Bean sprouts
  • 1 cup Red bell pepper thinly sliced
  • ½ cup Green onions chopped
  • ¼ cup Cilantro chopped
  • ¼ cup Peanuts crushed

Sauce Ingredients

  • ¼ cup Soy sauce or tamari for gluten-free
  • 2 tablespoon Lime juice freshly squeezed
  • 2 tablespoon Maple syrup
  • 1 tablespoon Peanut butter
  • 1 teaspoon Sriracha optional, for heat

Instructions 

  1. 1. Spiralize the carrots and set aside.
  2. 2. In a small bowl, mix together the sauce ingredients: soy sauce, lime juice, maple syrup, peanut butter, and sriracha.
  3. 3. Heat a wok over medium heat. Add the spiralized carrots and cook for 2-3 minutes until slightly tender.
  4. 4. Add the bean sprouts, red bell pepper, and green onions to the wok. Cook for another 2-3 minutes.
  5. 5. Pour the sauce over the vegetables and toss to coat evenly. Cook for another 2 minutes.
  6. 6. Remove from heat and garnish with chopped cilantro and crushed peanuts. Serve immediately.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 500mg | Fiber: 6g | Sugar: 12g | Vitamin A: 10000IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg

Keywords

Healthy, Quick, Vegan
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