Super Food Pad Thai

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Super Foods Pad Thai
Pad Thai traditionally uses shrimp or chicken with tofu and speciality sauces. This speedy
plant based version packs in tons of anti-oxidant veggies with eggs and nuts for a protein kick. Easily adaptable for special diets. Simply omit the eggs if you are vegan and swap rice noodles for other grains or veggie noodles if you want.  Clean, high alkaline ingredients make this a great detox dish. Omit salt and increase citrus if you are avoiding salt/soy.
250 g rice or buckwheat noodles (Sub mixed veg noodles if paleo or grain free)
4 T tamari or coconut aminos
2 T peanut, almond or sesame butter
1 Lime, juiced
3 tbsp rice or apple cider vinegar
1/2 t turmeric
1 1/2 bunches spring onions, cut in 2 cm slices (white and
green pieces), divided
1 fresh Red Chili Pepper, sliced (remove seeds to reduce heat)
1 inch of  Ginger, grated
3 cloves Garlic, minced
1-2 T Cooking Oil (avocado, peanut, or coconut)
2-3 Eggs (omit if vegan)
2 cups spinach, chopped
300g or 2 cups red cabbage, finely shredded
300g or 2 cups kale (massage briefly with a bit of oil first)
1/2 cup or 100g chopped peanuts or almonds (toast first for max flavor)
1 lime, cut in wedges, for serving
1)Cook the noodles for 3-5 minutes in boiling water
2)Drain, rinse in cold water and set aside
3)Combine tamari, nut butter,lime juice,vinegar, and turmeric in a small bowl.
Mash and stir to a uniform paste/sauce
4)Slice the spring onions and chili pepper, grate the ginger and garlic.
5)Heat oil over medium high heat.
6)Add garlic, chili, 1/2 of the spring onions and ginger
and fry for 1 minute, push aside
7)Crack eggs in pan and scramble until dry
8)Add the noodles to the pan and stir fry. Meanwhile,
chop the spinach, kale and shred the cabbage.
9)Add the sauce and the greens and cabbage. Stir fry for a minute or 2 to just wilt the veggies (if you want completely raw vegetables omit this step and add at end)
10)Chop (and toast) the nuts and cut the lime into wedges. Top with nuts and garnish with lime. Eat!!

Thai Style Sweet Potato Zoodles

 

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Recently, I discovered the most amazing recipe for sweet potato noodles: (http://kristineskitchenblog.com/sweet-potato-noodles-with-peanut-sauce/) and I binged on them, big time. I made them for ladies nights, my kids, and for visitors. I ate them hot, cold, for dinner and lunch. Then I did allergy testing and found out I am intolerant to just about everything (whole other blog post) so I decided to work with the recipe to find a way to keep eating them. These noodles are gluten, soy, and peanut free.  Thank you to Kristine’s Kitchen Blog for giving me an amazing template to work with! * Note I usually double this sauce so that I can have extra to add to more zoodles or other vegetables. That’s sort of a lie, I just like things really saucey 🙂

1/4 cup tahini

1/4 cup almond butter

1/4 cup coconut aminos (or tamari/soy sauce)

3 cloves garlic, pressed or minced

2 inch piece of ginger, grated (adjust to your own taste)

2 limes, juiced

1/2 teaspoon crushed red pepper or hot sauce

2-4 T coconut milk if desired to thin sauce and add more Thai flavor

Assorted Zoodles ( I usually use 2-3 Sweet potatoes and 1 zucchini, I have also used butternut zoodles and beetroot zoodles, I play around with what I have on hand) but use about 5-6 cups of veggies

1 T coconut oil

1 can chickpeas, drained and rinsed

Toppings: chopped cilantro, green onions, and toasted sliced almonds or toasted sesame seeds

  1. Mix sauce ingredients together, dilute with coconut milk or water if desired.
  2. Heat oil in a wok or a large sauté pan.
  3. Stir fry until soft and water is released from veggies.
  4. Add the sauce and chickpeas, cook for several minutes to warm everything and blend the flavors.
  5. Add toppings and eat!