Plant-Based Pad Thai with Shirataki Noodles

Servings

This recipe was provided by holistic health and celebrity wellness coach Kelly LeVeque, and is featured in her new book “Body Love Every Day.”

Ingredients

2 cups broccoli florets

2 cups shredded peeled carrots

½ red pepper, thinly sliced

½ cup peas

7 ounce package Miracle Noodle Fettuccine Shirataki Noodles, drained and rinsed

6 tablespoons coconut aminos

2 tablespoons cashew butter

2 tablespoons filtered water

¼ cup green onions, thinly sliced

Directions

In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper and peas and sauté until tender, 6 to 8 minutes.
Whisk coconut aminos, cashew butter and water together.
Add the shirataki noodles, and sauce and mix to incorporate.
Top with green onion and sesame seeds.