Vegan Zucchini Noodle Pad Thai recipes

Ingredients

• 3 tbsp low-sodium tamari
• 2 tbsp each lime juice and rice vinegar
• 1 tbsp natural almond butter (or tahini, if allergic to nuts)
• 2 tsp each coconut sugar and red chili paste
• 1/2 tsp grated fresh ginger
• 2-3 zucchinis, spiralized
• 1 carrot, shredded or julienne cut
• 1/2 red bell pepper, julienne cut
• 1 1/2 cups mung bean sprouts
• 2 scallions, white and light green parts only, sliced diagonally
• 2/3 cup shelled edamame
• 1/3 cup very thinly sliced purple cabbage
• 1/4 cup mixed shredded fresh basil, mint and cilantro (roughly equal quantities of each)
• 2 tbsp chopped raw cashews (optional)
• lime wedges

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