A fantastic way to incorporate beets with all the essential pad thai flavors. This vegan-friendly dish will make your stomach happy! ⏱️ Total Time: 30 minutes
Prep: 15 min |
Cook: 15 min |
Serves: 2-3 |
Ingredients
Ingredients
8 oz spaghetti or rice noodles
1 tbsp coconut oil
1 spiralized beet
1 spiralized zucchini
1/2 thinly sliced red onion
1/2 thinly sliced red bell pepper
1 inch minced ginger
4 cloves of minced garlic
1 tbsp honey
2 thai chili sliced in half
2 tbsp soy sauce
1 tbsp red wine or apple cider vinegar
1/2 lime - juiced
1/2 tbsp black pepper
2 finely chopped scallions
cilantro, crushed peanuts, sesame seeds, and cherry tomato to garnish
Instructions
Boil your spaghetti or rice noodles till al-dente according to the package.
In the mean time, heat coconut oil on medium heat. Add in your red onion and bell pepper. Saute for about 2 minutes until vegetables soften slightly.
Add in the zucchini and beet. Continue to saute for about 4-5 minutes until the vegetables are tender, but not soggy!
Once noodles are cooked, take the vegetables off of the heat. Mix in the noodles, adding 2-3 tbspn of pasta water to start building a sauce.
Mix together the ginger, garlic, thai chili, soy sauce, vinegar, lime, black pepper, and scallions in a small bowl.
Toss the sauce into the noodles until well bound. That’s it! Simply garnish with cilantro, peanuts, sesame seeds, and cherry tomato. You can use all of these garnishes or none!