Pad Thai

What You Need:

For the sauce:
1/2 cup almond butter
2 tablespoons tamarind paste (optional)
1/3 cup warm water
2 tablespoons apple cider vinegar
1-1/2 tablespoons tamari
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
2 tablespoons maple syrup
Black pepper

For the pad Thai:
1-1/2 (12-ounce) packages kelp noodles
1 red bell pepper, thinly julienned
1 cup shredded red cabbage
1/3 cup chopped cilantro

What You Do:

1. In a high-speed blender, blend all sauce ingredients until smooth. If sauce is too thick, add extra water until it reaches a desired consistency. In a colander, rinse kelp noodles, shake dry, and transfer to a serving bowl. Add in red pepper and cabbage.

2. Add sauce and toss gently to combine. Garnish with cilantro and serve.


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