+QP +GF
Raw, spiralized yellow squash and carrot noodles with crunchy, chopped red cabbage and bean sprouts, dripping in a spicy peanut chili sauce dressing is the cleanest and healthiest way to eat one of our favorite Thai dishes. Our fresh and colorful spin on this classic high-carb dish is perfect when you’re craving a lighter dish that’s satisfying. —LM + AM
SERVES 2 TO 4
PEANUT SAUCE
3 tbsp (34 g) natural peanut butter
1 tbsp (15 g) chile paste
3 tbsp (45 ml) low-sodium soy sauce (choose a gluten-free soy sauce)
3–4 tbsp (45–60 ml) water
PAD THAI
½ cup (50 g) bean sprouts
½ cup (50 g) micro green sprouts
3 medium yellow squash, peeled and spiralized
3 medium carrots, peeled and spiralized
1 cup (110 g) coarsely chopped red cabbage
½ cup (20 g) coarsely chopped cilantro
FOR THE PEANUT SAUCE
Whisk the peanut butter, chile paste, soy sauce and water in a small bowl with a fork until smooth and creamy.
FOR THE PAD THAI
Blanch the sprouts in boiling water for 2 minutes, and then put them in ice-cold water. Pat them dry with a paper towel.
Put the squash, carrots, cabbage, cilantro and sprouts in a large bowl and toss with the chile peanut sauce to coat.