Carrot Noodle Phad Thai (LIVE VIDEO)

So, today I went live with my friends at @barre3, sharing how to make one of the easiest, healthiest (and most FUN) recipes, even under quarantine. The ingredients are so simple, the sauce works on everything and you probably have all these things in your fridge and pantry right now (or I tell you lots of swaps you do).

All from page 173 of my newest cookbook, Simply Real Eating. I hope this inspires you today to eat well, take care of yourself and infuse a little joy into your daily routine. We’ve got this, together. Staying nourished and calm in simple ways helps make everything else easier right now for sure. Sending you love from my kitchen to yours today. If you make this tag me so I can see and share it over at @simplyrealhealth.

Carrot Noodle Phad Thai 

Makes 2 servings

Instead of regular noodles, this recipe calls for carrot noodles, which gives it a great color, texture and makes this a guilt free version of everyone’s favorite Thai food dish. Feel free to use zucchini noodles, sweet potato noodles, brown rice noodles or whatever you have on hand. This sauce also goes great over frozen veggies, chicken, brown rice, etc. If you love soup, you can easily turn these leftovers into a soup by adding broth, coconut milk and any extra veggies of your choice. 

For the phad thai sauce:

¼ cup natural almond or peanut butter (or tahini or sunflower butter if you are nut-free)

½ lime juiced

1 tablespoon gf tamari sauce (or coconut aminos)

1 tablespoon honey

1 teaspoon turmeric, grated or ¼ teaspoon ground

1 teaspoon ginger, grated or ¼ teaspoon ground

1 tablespoon olive oil 

1/4 cup water

For the noodles:

10 carrots, spiralized into noodles

¼ cup cilantro, chopped 

¼ cup basil, chopped

½ lime, cut into wedges

sea salt and pepper to taste

Combine all sauce ingredients in a saucepan over low heat and stir occasionally as you prep the other components. 

Prepare noodles of your choice, and heat in a large skillet over medium high heat until they soften. Add noodles to serving bowls and pour warm sauce over the top. Sprinkle with chopped cilantro, basil and lime wedges to serve. 

This is for sure gonna be tonight’s PANTRY DINNER MEAL over here! If you want to join me, and need any more inspiration on how to cut down on your shopping trips, stretch your grocery budgets, eat healthy, and use what you’ve got, check out this special 2 week pantry meal plan I just created last week for you! People are JUST LOVING it. Just use the code “stayhome” for $10 off!

Photos by Carina Skrobecki for Simply Real Eating