Husband and I are getting ready to take a trip to celebrate our 3 year (!!!!!) anniversary. But, before I get overwhelmed with packing, flying, cleaning out the refrigerator, etc. (and not in that order, hopefully!), I wanted to leave you with a yummy dinner that will put your fresh summer veggies to good use. It's quick and easy, tastes delicious, and is definitely a fun, healthy dinner.
If you have a veggie spiralizer (yep, that's a real thing), go to town. If you don't want to splurge on such a weird appliance, I highly recommend a julienne peeler. I love mine. It's cheap and works like a charm. In fact, I'm thinking about making myself some zucchini "pasta" tonight just for fun (that's right, I'm adding EXTRA veggies to my dinner FOR FUN!). But, if you have neither, want neither, or just really want to try this recipe right now, very finely cutting (julienne) your veggies will have a very similar effect. In fact, the veggies in the photo you see above were actually done pre-peeler (because I was too excited to try the recipe RIGHT NOW to wait until my peeler arrived...)
Veggielicious Pad Thai
serves 2
adapted from Oh She Glows
1 large zucchini
1 bell pepper (I prefer red or orange)
3 green onions
2 large carrots
2-3 cups mung bean sprouts
1/2 cup edamame
optional: shrimp
Sauce
1/4 cup peanut butter (or almond butter, or probably even sesame seed butter)
2 Tbs lime juice
2 Tbs soy sauce
1 tsp (clove) garlic, minced
1 tsp grated or finely minced ginger
splash of maple syrup
1/2 Tbs sesame seed oil
water (add a bit at a time until you get a nice thick pouring consistency)
*serve with sesame seeds and hemp seeds sprinkled on top
Julienne (or spiralize) your zucchini, carrots, and pepper. Toss them together in a large bowl with the mung bean sprouts and green onions. Mix up your sauce. I like to put it in a mason jar and just shake it all up. You can either toss the sauce with the veggies and get them all mixed and coated, or you can just drizzle some on after plating the amount of veggies you want. Sprinkle the edamame and seeds on top. Serve. Eat. Yum.
If you're using shrimp, I like to cook mine in a skillet over medium-high heat with a bit of coconut oil and some red pepper flakes. Cook until opaque and pink. Place on top of your veggie pad thai and enjoy.
Veggielicious Pad Thai
serves 2
adapted from Oh She Glows
1 large zucchini
1 bell pepper (I prefer red or orange)
3 green onions
2 large carrots
2-3 cups mung bean sprouts
1/2 cup edamame
optional: shrimp
Sauce
1/4 cup peanut butter (or almond butter, or probably even sesame seed butter)
2 Tbs lime juice
2 Tbs soy sauce
1 tsp (clove) garlic, minced
1 tsp grated or finely minced ginger
splash of maple syrup
1/2 Tbs sesame seed oil
water (add a bit at a time until you get a nice thick pouring consistency)
*serve with sesame seeds and hemp seeds sprinkled on top
Julienne (or spiralize) your zucchini, carrots, and pepper. Toss them together in a large bowl with the mung bean sprouts and green onions. Mix up your sauce. I like to put it in a mason jar and just shake it all up. You can either toss the sauce with the veggies and get them all mixed and coated, or you can just drizzle some on after plating the amount of veggies you want. Sprinkle the edamame and seeds on top. Serve. Eat. Yum.
If you're using shrimp, I like to cook mine in a skillet over medium-high heat with a bit of coconut oil and some red pepper flakes. Cook until opaque and pink. Place on top of your veggie pad thai and enjoy.