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  • Dr. Bethany Klug

The Standards: Almond Butter Pad Thai


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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