A fresh and easy recipe using peak-season farmers' market produce!

Ingredients

• 2 medium zucchini, spiralized into noodles
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1/4 cup chopped peanuts or sunflower seeds
• Fresh cilantro or Thai basil
• Lime wedges for serving

Optional

• 2 eggs, scrambled
• 1-2 teaspoons Sinaracha hot sauce
• Neutral oil (sunflower, avocado, vegetable)

Pad Thai Sauce

• 3 tablespoons tamarind concentrate (or tamarind soup base)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon fish sauce (optional)
• Splash of water to thin, if needed

Instructions

1. Make the sauce: in a small bowl, mix tamarind, soy sauce, maple syrup, fish sauce, and water. Set aside.
2. Optional eggs: heat oil in skillet or wok. Scramble eggs and set aside.
3. Cook the veggies: sauté garlic, carrots, and peppers for 2-3 minutes. Add zucchini noodles and cook 2 minutes more.
4. Combine and finish: add the sauce, green onions, scrambled eggs, and toss well. Top with peanuts, herbs, lime, and Sinaracha sauce.

Use spiralized cucumbers, shredded cabbage, or rice noodles as substitutions or additions.