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Vegan Pad Thai

A healthy, low-calorie, oil-free and vegan version of this famous Thai dish. You are sure to love this raw no-cook lunch entree which is dairy-free, gluten-free, high protein, low-fat, low-sodium and vegan. If you're short on time, replace the chopped vegetables with a shredded store-bought mix such as broccoli slaw or rainbow salad.


2 medium-sized zucchini, ends trimmed off
1 cup mixed thinly sliced bell peppers and carrots
1 cup snap peas
2 small scallions, sliced
1 cup chickpeas, green peas or cranberry beans*

For the Sauce:

2 tbsp natural peanut butter
2 tbsp rice vinegar
2 tsp tomato paste (or crushed tomatoes)
2 tsp low sodium soy sauce or tamari
chili flakes

Optional toppings:

2 tsp crushed peanuts
4 thin slices of avocado
sprigs of cilantro
lime wedges

*The original recipe calls for shelled edamame - which was substituted because edamame is young soybeans and we consider soy to be unhealthy unless it is non-GMO fermented soy.

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Stir all ingredients for sauce together in a small bowl until smooth.

2. Spiralize zucchini, or peel into ribbons with a julienne peeler, regular vegetable peeler, or mandolin.

3. In a large bowl, toss the zucchini noodles in sauce. Set aside.

4. Chop the carrots, peppers, and scallions, and trim snap peas if necessary.

5. Add the vegetables to the zucchini noodle mixture and toss to combine.

6. Divide the contents of the large bowl into 2 smaller serving bowls. Top each with crushed peanuts, avocado, cilantro sprigs and lime wedges if desired, and serve.

Recipe Notes:

This dish tastes great freshly made, but if you can give the zucchini noodles at least 20 minutes to soak in the peanut sauce, they'll taste even better!

Serves 2

Original recipe and image source:


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