In a week the weather has changed from +0 degrees C and snow to +20 degrees C and all sunny. One happy girl here, the sun makes me feel like I’m alive again!
As the day usually goes by sipping on smoothies or eating nice cream, it’s great to have something more spicy for dinner. And as all the fresh veggies get more accessible in the summer, I was inspired to try to wrap up my very first homemade thai meal. Made with all the rainbow colored veggies and gluten free rice noodles, this vegan Pad Thai may have just become one of my favorites.
Since I don’t own a spiralizer (yet), I just simply grated all the veggies. In case you have one, feel free to use it.
Here are the instructions, hope you love it!
Rainbow Pad Thai
(makes 3-4 servings)
1 yellow onion, diced
1 zucchini, spiralized or grated
3 carrots, spiralized or grated
1 red bell pepper, sliced
corn kernels of one cob
1 tbsp extra virgin olive oil
about 140g rice vermicelli noodles (dry weight)
2 tbsp coconut sugar
2 tbsp tamari soy sauce
1 tbsp apple cider vinegar
2-3 tbsp sriracha sauce
In a frying pan heat olive oil over medium heat until just hot. Place the diced onion, spiralized/grated zucchini and carrot, sliced red bell pepper and corn kernels into the pan and sauté for about 10-15 minutes. Add the coconut sugar, tamari soy sauce and sriracha, stir well to combine. Remove from the heat.
Bring about a liter of water to boil. Place the rice noodles into a strainer and pour the water over to ‘cook’ the noodles. In case you’re using ‘thicker’ noodles or brown rice noodles, cook them in a pot as they take more time to soften.
Transfer the cooked noodles and veggies in a large bowl, stir well to combine. Serve with lime wedges and ENJOY!
Thank you for reading, have a beautiful day! 🙂
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