|10 min||15 min||25 min||1|
|1/2 large||Zucchini (spiralized)|
|3/4 large||Carrots (spiralized)|
|1/2 medium pepper(s)||Red bell pepper (julienne)|
|1/10 pack||Rice noodles, dry|
|8 1/2||garlic clove (minced)|
|1/8 chopped||Sweet onion|
|1 tbsp||Lime juice|
|1/2 tbsp||Fish sauce|
|1/4 tbsp||Tamari, gluten free, reduced sodium|
|1/2 tsp||Coconut sugar|
|1/4 tbsp||Tamarind paste|
|3 tbsp||Peanut butter, natural|
|0 optional*||Tofu/ chicken|
|0||Salt and pepper|
|0||Oil to cook|
Spiralize and prep all your veggies, set aside. Chop and mince onions, set aside.
Whisk together: lime juice, fish sauce, tamari, coconut sugar, tamarind paste, peanut butter in a bowl and set aside.
Heat a large wok to medium. Whisk your eggs and pour them in your wok. Let them cook a few minutes until they bubble, then flip. Leave for 5 seconds, remove from heat and set aside.
Then add your onion and garlic, sautee 3-5 minutes, until translucent.
Add your veggies, sautee 7-10 minutes until soft.
Meanwhile, boil water and add your rice noodles to a large bowl with boiled water and cook according to package (usually 5 minutes).
Add your sauce to the veggies, then drain your noodles and add them to the wok. Thoroughly mix everything together.
If you are adding chicken or tofu, make sure you pre cook before everything else, and incorporate as you mix everything together. Stir together for 2-3 minutes.
Garnish with cilantro and chopped peanuts.