While seemingly everyone is spending the summer somewhere in Asia, I am loving the hot summer sun in my little flat in Germany. The sad thing is that even my favorite Asian fusion restaurant around the corner is closed for the summer vacation, which forced me to make lots of my favorite thai summer rolls and healthy pad thai myself the last couple of days. I wasn’t sure if healthy pad thai even exists, but honestly this version is so much better than the original. It is completely egg-free and also doesn’t use fish sauce, so it’s technically not traditional pad thai, but it nevertheless tastes amazing. There are also so many veggies in this dish, which give you so much goodness in terms of vitamins and minerals. I spiralized the veggies because I love veggie noodles and because this enabled me to add more veggies and reduce the amount of noodles at the same time. More nutrients, less carbs! You can use whatever vegetables you still have in the fridge of course, but I used zucchini squash and carrots because I find them the easiest to spiralize.
My recipe calls for peanut butter, because I just love the taste of peanuts in the Thai kitchen, but you could of course use almond butter instead. If you’re allergic to nuts, then the recipe will still work without any nut butter at all. I recommend using something creamy like tahini instead to add the desired creaminess.

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