I am no vegan.

Occasionally though, like after a holiday feast, I do an all-vegan or vegetarian meal or two to give my insides a break. And when I do, one of my favorite things to make are vegetable noodles using my hand-held spiralizer that I got under ten bucks. This Pad Thai dish could easily be vegan if you substitute one ingredient, or it could not be vegan if you add some meat or two into the dish.


1 Zucchini
1 Squash
1 Carrot
1 Cucumber

For the sauce (makes one serving)
A handful of bird's eye chilli
2 teapoons of Liquid aminos or Fish sauce
2 tablespoons of Almond butter or crunchy natural peanut butter
2 tablespoons of sesame oil
1 clove of garlic
A tiny pinkie worth of ginger
2 tablespoons of water
1 tablespoon of agave or pure maple syrup
1 teaspoon of Sriracha (more if you don't have bird's eye chilli, or want even more heat)

Spiralize the vegetables and toss them into bowls.

Chop up the bird's eye chilli (careful, it's hot!). Combine all the ingredients into a bowl and mix well. I like to heat it up in the microwave for about 20 secs before pouring it over the vegetable mixture. Toss the whole mixture like you would a salad.

I added some spicy stir-fried tempeh because I basically live for tempeh. For my husband's, who likes meat in this meals, I threw in some shrimp.

I put a dollop of the sauce for presentation sake in this photo though. This also makes an easy meal you can bring to work - you don't even have to heat it up!