Normally I don’t like to repeat recipes, however green beans are SOOOOOO good in pad thai, I just couldn’t resist.
Chop all your veggies up beforehand. With Pad Thai, I have found that taking care to slice things thin and long really affects the final product’s taste and beauty! Set aside.
Put all sauce ingredients together in a pot (omit nut butter) and bring up to a simmer. Once it’s hot, add in your nut butter and stir around to dissolve into the sauce. You can control the thickness of the sauce depending on how much you add.
Meanwhile, heat up some oil in a big pan and get your veggie stir fry going. First add in your sweet onion, and after a minute or two add in some tamari or soy sauce and let sauté another few minutes more.
Then add your green beans, carrots, scallion, and zucchini. Let sauté about five minutes, stirring occasionally. Add a sprinkle of salt, and don’t let the veggies lose their fresh crunch!
Boil some water and cook your noodles, careful not to overcook them. Drain noodles, mix into sauce to coat them.
Plate noodles, put veggies on top, and garnish with raw cilantro and scallions. Enjoy!