I first tried this dish at Cafe 118 in Winter Park, Florida. It was ridiculously yummy and seemed to be very easy to make.

They used zucchini noodles, which gave this Pad Thai a very smooth texture. At home, i like to use a 50/50 mixture of zucchinis and carrots, or butternut squash for a crunchier bite.  A played with some ingredients at home and here’s what I came up with:

Ingredients

Sauce

  • 1 cup coconut milk ( any other milk would work, too)
  • 1/2 cup  peanut butter  (or any nut butter)
  • 1 tbsp minced fresh ginger
  • 2 tbsp Bragg’s Aminos sauce
  • 1 tsp minced garlic
  • 2 tbsp lime juice
  • 1 tbsp red miso
  • agave syrup to taste (optional)
  •  cayenne pepper to taste
  • 1/2 bunch basil & 2 tbsp chopped cilantro

Noodles

  • 4-5 cups assorted vegetables,  cut with a vegetable peeler for long thin spaghetti-like  strips:  zucchini, carrot, butternut squash, beets, red pepper… Sprouts and red cabbage work, too.
  1. Blend all the sauce ingredients until smooth.
  2.  Toss the noodles with the sauce.
  3. Serve immediately with 1/4 of a lime and/or some peanuts, sprinkled on top (optional)
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