A deliciously rich almond butter sauce coats carrot noodles in this lighter take on Pad Thai from The Simply Real Health Cookbook. Add baked tofu or vegan chicken for an added protein boost!
For the Pad Thai sauce:
¼ cup almond butter
½ lime, juiced
1 tablespoon tamari
1 tablespoon agave
¼ teaspoon turmeric powder
¼ teaspoon ground ginger
1 tablespoon olive oil
4 tablespoons water
For the noodles:
10 carrots, spiralized into noodles
¼ cup chopped cilantro
¼ cup chopped basil
½ lime, cut into wedges
¼ teaspoon salt
¼ teaspoon black pepper
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
