Zucchini Basil Almond Pad Thai
(Published: )
FeedLife.ca
Spicy, Salty and Sweet – YUM! If you don’t have a spirooli to make zucchini noodles use your vegetable peeler to create long thin strips to be used as noodles. This is a go-to recipe for it's simplicity and flavour. It takes less than 30 min to prepare and, lets face it, we all want dinner to take less than 30min on a work night! It also stays fresh for a couple days in the fridge without becoming that sticky dry consistency that rice and wheat noodles get. It's the perfect meal to make a double batch of and take to lunch the next day. Now for the best part - it's actually good for you! Traditional Pad Thai is made with rice noodles which are essentially just sugar. You'll feel quickly energized but then a couple hours later feel worse than before you ate because your blood sugar just plummeted. Zucchini noodles provide sustained energy and lots of micronutrients.
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6 people |
Ingredients:
- 4 small zucchini – spiroolized or Kelp noodles
- 2/3 cup carrots cut into matchsticks
- 2/3 cup purple cabbage sliced thinly
- 1 cup cup fresh basil, chopped or torn
- ¼ cup green onions sliced finely
- 1/2 cup raw almonds or tamari almonds (crushed)
- SAUCE:
- ¼ cup almond butter
- 2 TBS tamarind paste
- 1 TBS tahini
- 1 lemon juiced
- 2 TBS coconut aminos or tamari
- 2/3 cup filtered water
- 2 small slices of jalapeno (to taste)
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Directions:
- Place all sauce ingredients in blender and puree until smooth.
- Toss noodles and carrots and/or cabbage in sauce
- Sprinkle almonds, onions and basil on top.
- Bon Appétit
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