Vegan Zoodle Pad Thai
- 1 zucchini, spiraled (zoodles)
- 1 tbsp KA-ME® Rice Wine Vinegar
- 1 tsp KA–ME® Sesame Oil Blend
- salt, to taste
- pepper, to taste
- 1/4 red onion, thinly sliced
- 10 KA–ME® Water Chestnuts
- 1 tbsp toasted coconut
- 1 tbsp toasted cashews
- 1 tbsp toasted peanuts
- 1 tsp cilantro, chopped
- 2 1/4" beetsegments cut into matchsticks
- Spiralize zucchini to create zoodles.
- Add zoodles, KA–ME® Rice Wine Vinegar, KA–ME® Sesame Oil Blend, salt, pepper, red onion, and KA–ME® Water Chestnuts to a medium bowl. Stir until well combined.
- Plate zoodle mixture, top with coconut, cashews, peanuts, cilantro, and beets.