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- 4 zucchini - spiralized
- 1 cup shredded carrots
- 3 cups red cabbage - shredded
- 1 red bell peppers - thinly sliced
- 1 yellow bell pepper - thinly sliced
- 1 avocado - sliced thin
- 1/2 cup sunflower seed butter - from 1 cup sunflower seeds
- 4 tbs. coconut aminos
- 1/2 red onion - sliced
- 2 lime - juiced
- 2 garlic cloves - crushed
- 1/8 tsp. cayenne pepper
- 1/4 tsp. salt
In a food processor, blender or immersion blender combine the sunflower seed butter, coconut aminos, sliced red onion, lime juice, crushed garlic, cayenne pepper and salt. Blend well until smooth.
Spiralize the zucchini, slice the red cabbage, bell peppers and avocado.
To serve combine the zucchini, cabbage, bell peppers, carrots, avocado and top with the pad thai sauce. Stir well. Serve with your choice of protein!
Vegan Pad Thai
Amount Per Serving
Calories from Fat 207
% Daily Value*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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