The Ultimate Healthy Pad Thai

by Nanci
 

PAD THAI INGREDIENTS:
  • 1 medium zucchini, julienned or spiraled or use rice noodles, soba noodles, seaweed noodles, or another variation
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup cubed tofu or tempeh
  • 3 green onions, thinly sliced
  • 1 tablespoon hemp seeds, , sliced almonds, peanuts, or sunflower seeds
  • 1 teaspoon sesame seeds or unsweetened grated coconut
  • 1/3 cup cilantro

 

SAUCE INGREDIENTS:
  • 2 tablespoons lime juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon coconut aminos or tamari
  • 1/4 teaspoon powdered ginger or 1/2 teaspoon of fresh ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup peanut butter, almond butter, or sunflower seed butter
  • dash ground cayenne pepper (optional)
  • 1/4 cup canned coconut milk

DIRECTIONS:

Prepare pad thai ingredients and mix together by hand in a large bowl.

For the sauce, place all the ingredients except the coconut milk in a food processor and whirl until well blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth.

Pour sauce over pad thai and top with sesame seeds, almonds, hemp seeds, and cilantro

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