2 medium zucchinis, made into noodles using a spirializer

1 large red bell pepper, chopped

2 cups bean sprouts

1/4 cup peanuts

1 cup cilantro

1/2 cup green onion, chopped

1/2 cup edamame beans

Pad Thai sauce: 1/4 cup organic unsalted natural peanut butter

Pad Thai sauce: 1/4 cup warm water

Pad Thai sauce: 3 tbsp soy sauce

Pad Thai sauce: 1 tbsp rice vinegar

Pad Thai sauce: 1 tbsp fish sauce

Pad Thai sauce: 1 tbsp honey

Pad Thai sauce: 1/2 lime, juiced

Chop and mix vegetables into a bowl and set aside.  Put Thai sauce ingredients into a food processor and blend until smooth.  Incorporate sauce into veggies before serving and enjoy! Yields 4 servings.