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The Standards: Almond Butter Pad Thai

April 14, 2016

 

This delicious Pad Thai and last month’s Vietnamese Kelp Noodle Bowl are a lot a like. They are both quick and easy to prepare, and topped with lots of fresh, crisp, raw veggies. I discovered both dishes are equally delicious with sautéed vegetables when I couldn’t eat raw vegetables after having a tooth pulled recently.

 

Traditionally, Pad Thai is served with rice noodles, and you could use them in this recipe, too. Many people, including myself, find that they maintain a healthier weight, blood sugar and cholesterol numbers, and just feel better if they forgo the starchy foods like pasta, potatoes, rice and bread. Thus kelp noodles are a staple in our house. Another option is to spiral slice zucchini. A $30 device called a spiral slicer can convert a medium to large zucchini into beautiful long curly strings that look like noodles. The best part is, whether you choose kelp or zucchini noodles, you get a serving of vegetables, not starch, and they are ready to serve by the time the water for pasta has come to a boil. You may optionally sauté the spiral sliced zucchini noodles in coconut or grape seed oil, but they’re perfect raw.

 

Avoid cooking kelp noodles. They will melt.

 

Almond Butter Pad Thai 
Makes 2 – 3 servings.

SAUCE
3/4 cup raw almond butter
1/2 cup fresh lime juice 
1 T minced fresh ginger
1 T chick pea miso
1 t minced garlic
1/8 t cayenne pepper (optional)

 

NOODLES
Spiral sliced Zucchini “noodles” or one 12 ounce package kelp noodles, drained and rinsed.

 

TOPINGS
Sprouts! Mung bean are traditional but I often use sunflower sprouts
Micro greens
Shredded Napa or other cabbage
Broccoli florets
Julienned carrots
Julienned salad turnips
Julienned red and yellow peppers
Cherry tomato halves
Green beans
Spiral sliced watermelon radishes. The pink color of their centers brightens up the bowl!
Raw cashews
Tofu, cubed, marinated in tamari
Your favorite animal flesh cut in to bite size pieces, cooked or raw
Scrambled egg
Green onions, thinly sliced
Cilantro leaves, coarsely chopped
Mint leaves, coarsely chopped
Basil leaves, coarsely chopped
Jalapeno pepper, thinly sliced
Lime, sliced

 

Blend the sauce ingredients in a food processor or blender until smooth.


Pour the sauce over your choice of noodles and allow them to marinate for about 10 minutes. Place the noodles into serving bowls and add the toppings of your choice.

 

 

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