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All Veggie Pad Thai

October 8, 2012

Meet my new favorite dish. Even if I wasn’t trying to eat healthy, I’d be loving this. Nothing beats asian comfort food without the guilt.

All Veggie Pad Thai

(adapted from


1 medium zucchini

1 large carrot

1 green onion, chopped

1/2 cup shredded  cabbage

1/2 cup mung bean sprouts


2 tbsp tahini

2 tbsp almond butter

1 tbsp lime or lemon juice (optional)

1 tbsp raw honey

1/4 tsp garlic, minced

1/2 tsp ginger root, grated


1. Use a mandoline or vegetable peeler to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.

2. Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.

3. Pour the sauce over the noodles and vegetables, and toss. You can eat this dish raw or throw everything in a skillet and cook down for 5-10 minutes.



One Comment leave one →
  1. Veronica permalink
    October 9, 2012 8:28 PM

    This looks soooo good right now . . . and it’s dinner time to boot! Hope you are well, friend!!!!!

    Much love,

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