Prep. time: 10-15 minutes
Cooking time: approx. 15 minutes
Number of servings: approx. 2-3

I love Thai food – this dish is usually made with oil, nuts, salt, etc. Here’s my SOS-free version of Pad Thai SOS-free-style 😉

• 1 medium to large size carrot (grated or spiralized)
• Small piece of red cabbage (grated/finely sliced – about 1 -2 cups once grated)
• 1 small zucchini (grated or spiralized)
• 1 small peeled orange (white or purple) sweet potato (spiralized)
• 1⁄2 red bell pepper (sliced thinly)
• 1 cup fresh mung bean sprouts
• 1⁄4 inch piece of fresh ginger (peeled and diced very finely/grated)
• 2 – 3 diced spring onions
• 1⁄2 of a red chili
• Juice of 1 lime
• 2 tablespoons water
• Fresh cilantro (or parsley if you don’t like cilantro)
• 1 teaspoon Sriracha sauce (Well Your World)

1. Peel and spiralize (or grate) the carrot, spiralize the zucchini and sweet potato, thinly slice the red bell pepper, and finely grate the piece of red cabbage – add to a bowl.

2. Peel and grate the ginger. Open the chili and take the white seeds out and then dice very finely.

3. Dice the spring onions.

4. In a separate pot boil water and add the spiralized sweet potato noodles. Cook until soft yet still al dente. Drain and rinse with cold water and set aside.

5. Add 2 tablespoons water to a frying pan. Add the ginger and chili and cook for a few minutes. Then add the spiralized carrot, red cabbage, bell pepper, zucchini, spring onions and stir well. Cook for about 5-10 minutes until the veggies are slightly soft but still have a crunch to them. Check until they have the consistency you like.

6. Add the sweet potato “noodles” to the veggies and stir until everything is well combined.

7. Add the mung bean sprouts and stir.

8. Add lime juice, Sriracha, and garnish with fresh cilantro (and/or parsley) and enjoy!

Best eaten fresh.

For meal prep: spiralize/grate the carrot(s), red cabbage, zucchini(s) and keep in a glass sealed container in the fridge so you can make this meal in about 15 minutes once ready to cook.