If you're looking for a healthy and nutritious alternative to traditional Thai noodle dishes, then look no further than this recipe that utilizes peeled vegetables in place of regular noodles. This recipe is not only satisfying and flavorful, but it also allows you to pack in an array of essential vitamins and minerals from the variety of vegetables used. By swapping out noodles for these peeled veggies, you can enjoy the taste and texture of a classic Thai dish with added benefits to your health.
Thai Noodles
Thai Noodles
2
10 minutes
Main Dish
If you're looking for a healthy and nutritious alternative to traditional Thai noodle dishes, then look no further than this recipe that utilizes peeled vegetables in place of regular noodles. This recipe is not only satisfying and flavorful, but it also allows you to pack in an array of essential vitamins and minerals from the variety of vegetables used. By swapping out noodles for these peeled veggies, you can enjoy the taste and texture of a classic Thai dish with added benefits to your health.
Ingredients
3 tbsp liquid aminos
2 tbsp apple cider vinegar
1 tsp fresh ginger (minced. Optionally, use ½ tsp ground ginger)
4 drops liquid stevia (optional, to taste)
2 tbsp almond butter* (Level 2)
1 cucumber (peel skin and discard. Continue using peeler to make strips)
1 zucchini (peeled)
1 large carrot* (Level 2) (peel outer layer and discard. Continue using peeler to make strips)
2 tbsp hemp seeds
Directions
Whisk together aminos, apple cider vinegar, and ginger into a small bowl. You can add a few drops of liquid stevia for a touch of sweetness. FOR LEVEL 2 ONLY: Add Almond Butter if desired
Spiralize cucumber and zucchini (or use vegetable peeler to make strips) to make noodles. FOR LEVEL 2 ONLY: Add carrots if desired
- Pour sauce on top and sprinkle with hemp seeds. Enjoy!
