Zucchini Noodle Pad Thai

Zucchini noodles are used instead of rice noodles in this tasty vegan, gluten-free, and low-carb take on traditional Pad Thai. This dish is quick and easy to make, and it's full of flavor and good for you. It's perfect for a weeknight dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
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• 1 tablespoon sesame oil
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• 1 red bell pepper, thinly sliced
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• 1 cup shredded carrots
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• 3 cloves garlic, minced
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• 1 tablespoon fresh ginger, grated
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• 1/4 cup soy sauce or tamari
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• 2 tablespoons maple syrup
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• 2 tablespoons lime juice
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• 1 tablespoon rice vinegar
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• 1/4 cup chopped peanuts
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• 2 green onions, thinly sliced
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• 1/4 cup chopped cilantro
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• 1/4 cup bean sprouts optional
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• Lime wedges, for serving
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Instructions:

Heat sesame oil in a large skillet over medium heat

Add red bell pepper and shredded carrots

Cook for 3-4 minutes until slightly softened

Stir in garlic and ginger, cook for another minute

Add zucchini noodles, soy sauce, maple syrup, lime juice, and rice vinegar to the skillet

Toss everything together and cook for 2-3 minutes until zucchini noodles are tender but still crisp

Remove from heat and stir in chopped peanuts, green onions, and cilantro

Divide into serving bowls, garnish with bean sprouts if using and lime wedges

Serve immediately and enjoy!