Vegan Pad-Thai Eastern food is some of the most flavorful and delicious food in the world. I love making Asian food. Yummy fresh vegetables with rice noodles and tasty curry, who could go wrong with those mix of flavors?!

Ingredients: Vegetables 1 12-ounce (340 g) package rice noodles 1 lemon or lemon essential oil (I prefer lemon essential oil) 4 zucchinis, peeled 1 red bell pepper, diced 2 large carrots, julienned 2 green onions, green parts sliced thinly 2 cups (100 g) bean sprouts ½ cup (20 g) Thai or traditional basil, shredded 4 cups (120 g) spinach Sauce ½ cup almond butter ¼ cup water ¼ cup tamari 2 tablespoons brown rice vinegar 2 tablespoons red Thai curry paste ½ teaspoon crushed red pepper (optional) 2 tablespoons agave nectar or few drops liquid stevia 1 tablespoon grated ginger or ginger juice 1 clove garlic 3-5 drops of lime and cilantro essential oil Directions: Rinse and loosen the rice noodles and place them in a bowl. Cover the noodles with water and add 5 drops of lemon essential oil to the water. Allow them to soak for 30 minutes. While the noodles are soaking, make your sauce by processing all the sauce ingredients until smooth in a blender. After 30 minutes, drain noodles and place them into a medium–size bowl. It's helpful to cut noodles with kitchen scissors, as they tend be long. Spiralize the zucchini with a vegetable spiralizer or use a peeler to turn them into ribbons. Combine the zucchini with the rice noodles and toss with sauce. Serve the zucchini– noodle mixture on a bed of spinach and top with vegetables and shredded basil. Toss everything in generous sauce. I've just given you one of MY favorite recipes. But I'd love to hear from you. Please share one of your favorites or tell me when you're trying this one by posting a comment in the box below. If you know someone who loves Asian food as well, please share the love. Post it in FB, Pin it on Pinterest or Tweet it! XO, Hayley P.S. For where I get my essential oils, cause you know I only use the best, click HERE