Pad Thai with a twist

What? You probably never thought you’d get to eat pad thai on a cleanse.  Well guess what, you do!  And I promise this recipe will become a favorite!

This recipe is made with almonds instead of peanuts.  Peanuts have a mold/fungus (aflotoxin) that grows on them that is considered carcinogenic.  Almonds are high in protein, calcium and manganese which help us convert iron in the body when needed.

INGREDIENTS:

1 package brown rice noodles or veggies (see noodle options below)

1 can of coconut milk

Unroasted sesame oil or olive oil

4 limes

raw honey

raw almond butter

wheat-free tamari

1 head of garlic

ginger

1 jalapeno

Nuts for garnish: almonds or cashews

GINGER SHOYU

1-2tsp ginger (minced)

1/4 cup wheat-free tamari

1/4 cup sesame oil (not roasted)/olive oil

1 clove garlic (minced)

2 Tbsp lime juice

1 Tbsp raw honey

Blend all ingredients until smooth.

PAD THAI SAUCE

1/2 cup raw almond butter

1/4 cup coconut milk

1 Tbsp tamari

2 Tbsp raw honey (optional)

1 Tbsp garlic (minced)

1 Tbsp ginger (minced)

2 Tbsp lemon/lime juice

1 Jalapeno

Blend all ingredients until smooth, add more coconut milk if needed.

NOODLES:

You can make this a vegan dish by using julienne zucchini, red peppers, carrots (use peeler), and any other veggies, raw or slightly steamed.  Or you can use brown rice linguini for more of a real pad thai dish.

Mix 1 recipe of ginger shoyu and 1 pad thai sauce together, coat noodles and serve with fresh cilantro, mung bean sprouts  a slice of lime and chopped almonds/ cashews.  mmmmm!

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