YIELDS: 4 Servings PREP TIME: 10 mins COOK TIME: 15 mins TOTAL TIME: 25 mins

This Thai Style Pantry Pasta makes a super simple weeknight dinner! You can easily sub out the zucchini, mushrooms, and peppers with whatever veggies you have on hand!


2 zucchini, spiralized
8 oz crimini mushrooms, sliced
4 baby sweet peppers (orange, yellow, red), thinly sliced
½ white onion, diced
1 tsp minced garlic
2 tsp freshly grated ginger
1 lime, juiced
8 oz canned coconut milk
1 tsp curry powder
1 tsp chili garlic paste
1 tbsp peanut butter
¼ cup crushed peanuts
Kosher salt and pepper, to taste
1 tbsp peanut oil
1 tsp coconut oil
4 oz chicken stock
1 package pad Thai noodles, cooked according to the package instructions

Cutting board 
Large skillet


  1. Heat the peanut oil and coconut oil in a large skillet over medium heat.
  2. Sauté the onion, garlic, and ginger until softened.
  3. Add the zucchini, mushrooms, and peppers. Season with salt, pepper, and curry powder and sauté for 2-3 minutes, until the veggies begin to soften.
  4. Stir in the coconut milk and chicken broth and bring to a simmer.
  5. Add the peanut butter and lime juice then reduce heat to low and simmer for 5-7 minutes.
  6. Add the cooked pad Thai noodles and toss gently with tongs.
  7. Cook over medium heat for about 2 minutes, until everything is heated through.
  8. Top with crushed peanuts and serve!