Directions

1. Prepare your carrot noodles. If you've bought frozen ones, thaw them out and let them sit in a colander so that any excess water can drain off. If you've bought fresh ones or spiralized your own, give them a very quick boil (about two minutes) until tender, then drain in a colander. Either way, make sure to get rid of as much excess moisture as you can.

2. To a very large skillet, add the coconut oil and sesame oil and heat it up. Then add the white ends of the scallions, chopped into thin rings. Cook the scallions until lightly browned.

3. .Mince the garlic (or use a press) while the scallions are cooking. Only after the scallions have browned, add the garlic and cook just until fragrant. Be careful not to burn it

4. Decrease the heat to low and add the tamari, tahini, hot sauce, and lime zest. Let it all simmer for a couple minutes to develop a rich, thick sauce. Stir it frequently to avoid sticking.

5. Toss in the carrot noodles (make sure they're fully drained first!). Cook for 5-10 minutes until the carrot noodles are heated through and evenly coated in sauce

6. Just before serving, add the lime juice, bean sprouts, cilantro, and peanuts. Give it all a good toss so that everything is evenly mixed into the carrot noodles, but don't cook it beyond that. You want the bean sprouts and cilantro to remain fresh and vibrant.

7. Plate your Pad Thai in a serving bowl or on a large platter. Garnish with additional bean sprouts, cilantro, and peanuts, plus the green parts of a couple scallions