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.  

Special thanks to Liz Hilligoss for her grocery shopping trip to the Southwest Farmers' Market to buy ingredients

and preparing the Zoodle Pad Thai for her family's supper: "It was delicious!"