A twist on traditional pad thai, this dish is sure to help you meet your recommended daily serving amount of vegetables. Shared by Paula Montagna, MS, RD, CDN, Clinical Nutrition Manager at Stony Brook Southampton Hospital.
• 2-3 zucchini or yellow squash (cannot use the part with the seeds)
• 2 carrots
• 1 small head of red cabbage
• 1 red bell pepper
• 2 tbsp chopped cilantro
• 1/2 cup raw bean sprouts (optional)
handful raw nuts (optional)
• 2 oranges, juiced and zested
• 1 tbsp coconut aminos (soy-free sauce) or tamari
• 3/4 cup nut butter (peanut, almond, cashew, etc.)
• 2 tbsp honey or brown sugar
• 1 tbsp fresh ginger, minced
• 1 tbsp miso paste
• 1 garlic clove, minced
• 1/2 tbsp fresh lime juice
• 1/4 tsp cayenne pepper (optional)
1. Make zucchini noodles (either with a spiralizer or vegetable peeler) and thinly slice other vegetables. Add sprouts if desired.
2. Whisk together nut butter, orange juice, honey/brown sugar, ginger, coconut aminos/tamari, miso, garlic, lime juice and cayenne pepper.
3. Pour sauce into vegetable mixture and toss to coat.
4. Garnish with fresh lime wedge, raw nuts, raw bean sprouts and chopped cilantro.