Sincerely Carolina

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pad thai veggie noodles

by sincerelycaroline


4 cups spiralized zucchini and/or yellow squash
1/4 cup gluten-free soy sauce or tamari
2 Tablespoons toasted sesame oil
1/4 cup pure maple syrup
2 Tablespoons natural chunky peanut butter
1 Tablespoon arrowroot or tapioca starch
1-2 garlic cloves, minced
juice of 1/2 a lime

optional toppings

chopped peanuts
chopped green onions
shredded carrots
fresh snow peas
bean sprouts
chopped broccoli


(1) Peel zucchini and/or squash. Prepare spiralized pasta using a spiral vegetable slicer, like the Paderno World Cuisine model, and place in a large bowl. Set aside. (No spiralizer? Use your vegetable peeler to make quick “pasta” by simply continuing to peel the zucchini or squash, creating ribbon-like noodles!)

(2) In a small saucepan, combine soy sauce, sesame oil, maple syrup, peanut butter, arrowroot starch, garlic and lime, whisking consistently over medium-low heat. Continue whisking throughout cooking process, until sauce begins to thicken. Remove from heat and pour over veggie pasta, stirring to combine. Top with desired toppings and serve!

NOTE: This sauce also works wonderfully over the gluten-free pasta of your choice or quinoa, like in this Thai Chickpea Quinoa Salad.