How to Make a Flavorful Pad Thai with Ginger Sauce from Mastering Diabetes

Let's make this extremely flavorful vegetarian Pad Thai dish with a bright Ginger Sauce from the book Mastering Diabetes. It's so dang delicious, I couldn't help but share it! Let me know in the comments if you try it out and what you think!
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Pad Thai with Ginger Sauce Recipe
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Serves 2
410 calories
9.1g fat
23g Protein
72g Total Carbs (45g Net Carbs)
27g Fiber

INGREDIENTS:
8 Large Zucchini (or use It's Skinny Pasta: )
4 cups chopped Broccoli
2 cups shredded Carrots
2 large red bell peppers, cored, seeded, and sliced
1 cup sugar snap peas
Ginger Sauce (recipe below)
1/4 cup chopped fresh cilantro
1/4 cup chopped green onion (white and green parts)
2 tablespoons crushed peanuts

DIRECTIONS:
1. To make the zucchini noodles, use a spiralizer or a vegetable peeler to slice the zucchini into very thin strips. Set aside.
2. In a large skillet or wok over medium-high heat, combine the broccoli, carrots, pepper, and sugar snap peas. Saute 5-6 minutes, until the veggies are soft.
3. Add the zucchini noodles and saute for an additional 3-4 minutes, until the noodles are tender but not soft.
4. Stir in the sauce.
5. Remove the pan from the heat and top the noodles with the cilantro, green onions, and peanuts.

Ginger Sauce Recipe:
2 cups roughly chopped zucchini
1 cup orange or tangerine segments
2 tablespoons sliced fresh ginger
Fresh basil, to taste
Curry powder, to taste

Blend it all in a food processor. Adjust seasonings to taste. Store in fridge for up to 2 days.
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