The Ultimate Healthy Pad Thai

by Nanci

  • 1 medium zucchini, julienned or spiraled or use rice noodles, soba noodles, seaweed noodles, or another variation
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup cubed tofu or tempeh
  • 3 green onions, thinly sliced
  • 1 tablespoon hemp seeds, , sliced almonds, peanuts, or sunflower seeds
  • 1 teaspoon sesame seeds or unsweetened grated coconut
  • 1/3 cup cilantro


  • 2 tablespoons lime juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon coconut aminos or tamari
  • 1/4 teaspoon powdered ginger or 1/2 teaspoon of fresh ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup peanut butter, almond butter, or sunflower seed butter
  • dash ground cayenne pepper (optional)
  • 1/4 cup canned coconut milk


Prepare pad thai ingredients and mix together by hand in a large bowl.

For the sauce, place all the ingredients except the coconut milk in a food processor and whirl until well blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth.

Pour sauce over pad thai and top with sesame seeds, almonds, hemp seeds, and cilantro

You may also like

Leave a Comment