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.
1 package brown rice noodles or veggies (see noodle options below)
1 can of coconut milk
Unroasted sesame oil or olive oil
raw almond butter
1 head of garlic
Nuts for garnish: almonds or cashews
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
Blend all ingredients until smooth, add more coconut milk if needed.
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!