Keto Pad Thai

Image source: britco

Ingredients

• 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

Method

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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