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Pad Thai with Sauce

February 1, 2016

Serves 2 – 3.  

For Pad Thai Noodles, use Kelp noodles or spiral sliced cucumber or zucchini


3/4 cup raw almond butter
1/2 cup fresh lime juice
1 Tbsp. minced fresh ginger
1 Tbsp. chickpea or adzuki bean miso
1 tsp. minced garlic
1/8 tsp. cayenne pepper
Sea salt to taste


Blend all ingredients in a food processor or blender until smooth.  For a thicker sauce, add more almond butter or to thin it out, add more lime juice. 



Julienned red and yellow peppers 
Shredded carrots
Grape tomatoes
Fresh Cilantro
Fresh Basil 
Fresh Mint


Prepare the kelp noodles according to the package directions and then pour the sauce over them (or spiralized vegetable noodles) to marinate for about 10 minutes and then top with suggested toppings below or use your imagination.   Serve in a bowl and/or on top of a large bed of mixed greens. 




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