#noodlealternative

Using zucchini noodles zoodles instead of regular noodles makes this vegan version of Pad Thai taste great and be good for you. It's simple to make and tastes great!

Ingredients: 4 medium zucchinis, spiralized into zoodles. 1/2 cup peanut butter. 1/4 cup soy sauce. 1/4 cup lime juice. 2 tablespoons maple syrup. 2 teaspoons sriracha sauce. 1 clove garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1/2 cup chopped cilantro. 1/4 cup chopped peanuts.

Instructions: In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha sauce, and garlic to make the sauce. In a large skillet, heat some oil over medium heat. Add the bell pepper and carrot, and saut for about 5 minutes, or until they begin to soften. Add the zoodles to the skillet and pour the sauce over them. Toss everything together and cook for another 3-4 minutes, or until the zoodles are tender. Remove from heat and stir in cilantro. Serve the Pad Thai Zoodles topped with chopped peanuts.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Paleo Zucchini Noodle Veggie Lo Mein is a delicious and healthy alternative to traditional lo mein, using zucchini noodles instead of wheat noodles. Packed with colorful vegetables and tossed in a flavorful sauce, it's a satisfying dish that's gluten-free, grain-free, and perfect for anyone following a Paleo diet.

Ingredients: 4 medium zucchini, spiralized. 2 tablespoons coconut aminos. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup sliced mushrooms. 1/2 cup shredded carrots. 2 green onions, chopped. 1 tablespoon grated ginger. 2 tablespoons coconut oil. 1 teaspoon arrowroot powder. Salt and pepper, to taste. Optional: sesame seeds for garnish.

Instructions: In a small bowl, whisk together coconut aminos, sesame oil, minced garlic, and arrowroot powder. Set aside. Heat coconut oil in a large skillet over medium-high heat. Add ginger and stir-fry for 30 seconds. Add bell peppers, broccoli, mushrooms, and carrots to the skillet. Cook, stirring frequently, until vegetables are tender-crisp, about 5-7 minutes. Push vegetables to one side of the skillet and add spiralized zucchini noodles to the empty side. Cook for 2-3 minutes, tossing occasionally, until noodles are just tender. Pour the sauce over the noodles and vegetables. Toss everything together until well combined and heated through, about 2-3 minutes. Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes