• Dr. Bethany Klug

Pad Thai with Sauce


Serves 2 – 3.

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

Sauce 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.

Toppings

Sprouts Julienned red and yellow peppers Shredded carrots Grape tomatoes Scallions 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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