Keto Pad Thai
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
In a small bowl whisk together the peanut butter, soy sauce, apple cider vinegar, brown sugar, juiced lemon and fresh chili.
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.
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.
Add the coriander, basil and chopped peanuts and fold and mix well ensuring to coat evenly.
Plate and Serve!