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Keto Pad Thai

Orange Marmalade Cookies

Image source: britco


  • Mixed Zucchini, spiralized (3 pcs)

  • Onion, thinly sliced (1 pc)

  • Red Bell Pepper, thinly sliced (1 pc)

  • Garlic, minced (3 cloves)

  • Coconut Oil (2 tbsp)

  • Peanut Butter (1 tbsp)

  • Ginger, minced (1 tbsp)

  • Carrots, spiralized (2 pcs)

  • Soy Sauce (2 tbsp)

  • Apple Cider Vinegar (2 tbsp)

  • Brown Sugar (1 tbsp)

  • Lemon, juiced (1 pc)

  • Fresh Chili, chopped (2 pc)

  • Coriander, loosely chopped (1/2 cup)

  • Basil, loosely chopped (1/4 cup)

  • Spring onion, chopped (1/4 cup)

  • Roasted Peanuts, loosely chopped (1/3 cup)

: available in Tall Tree Organic Subscription


Serves 2

  1. In a small bowl whisk together the peanut butter, soy sauce, apple cider vinegar, brown sugar, juiced lemon and fresh chili.

  2. Heat the coconut oil in a large skillet on medium heat and add the chopped onion and spring onions and sauté till slightly soft, about 2 mins. Then add the bell pepper, minced garlic, ginger and cook for another 2 mins, stirring frequently.

  3. Add the prepared sauce, spiralized zucchini and carrots to the skillet and cook together for a further 1-2 minutes making sure to coat well.

  4. Add the coriander, basil and chopped peanuts and fold and mix well ensuring to coat evenly.

  5. Plate and Serve!

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