Vegan Zoodle Pad Thai

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4 servings
Print Recipe
Vegan Zoodle Pad Thai
Course Lunch/Dinner
Cuisine Thai
Servings
Course Lunch/Dinner
Cuisine Thai
Servings
Ingredients
  • 1 zucchini , spiraled (zoodles)
  • 1 tbsp KA–ME® Rice Wine Vinegar
  • 1 tsp KA–ME® Sesame Oil Blend
  • salt , to taste
  • pepper , to taste
  • 1/4 red onion , thinly sliced
  • 10 KA–ME® Water Chestnuts
  • 1 tbsp toasted coconut
  • 1 tbsp toasted cashews
  • 1 tbsp toasted peanuts
  • 1 tsp cilantro , chopped
  • 2 1/4" beet segments cut into matchsticks
Instructions
  1. Spiralize zucchini to create zoodles.
  2. Add zoodles, KA–ME® Rice Wine Vinegar, KA–ME® Sesame Oil Blend, salt, pepper, red onion, and KA–ME® Water Chestnuts to a medium bowl. Stir until well combined.
  3. Plate zoodle mixture, top with coconut, cashews, peanuts, cilantro, and beets.
Recipe Notes

Recipe courtesy of @thetruespoon

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Recipe courtesy of @thetruespoon

Included Products

Szechuan Sauce
Wide Lo Mein Noodles
Hot Chili Oil