Pad Thai Noodles in a Spicy Peanut Sauce

Feb, 03, 2019

I love stir-fry noodles because it’s fast to make and it’s easy to add lots of vegetables to the dish.







  • 16 ounces Pad Thai noodles
  • 1 tbsp. coconut oil
  • ½ cup mushrooms, sliced thin
  • ¼ cup scallions, chopped
  • 1 cup broccoli florets, cut into smaller pieces
  • ½ cup zucchini, diced
  • 1/8 cup sesame seeds
  • 1 tbsp. cilantro, minced

Cook noodles according to package. In a work, heat oil on medium heat Sauté mushrooms until golden brown. Remove from heat and add scallions, broccoli and cook for 2 minutes. Add zucchini and mushrooms and cover with lid and cook until vegetables are al dente. Toss with sauce and noodles right before serving and sprinkle sesame seeds and cilantro over


  • 2 Tbsp. salt free chunky peanut butter
  • 1 tbsp. Bragg’s liquid aminos
  • 1 tsp vegan Sriracha sauce
  • 2 tsp maple syrup

Mix everything until completely combines and its smooth

February 4, 2019

Fredrika Syren

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