Pad Thai with Almond Sauce
Quick prep: less than 30 minutes. Pad thai is a traditional dish from Thailand. This recipe uses a sesame seed tahini sauce in place of the peanut sauce. Good substitutions for the zucchini are jicama or kelp noodles. This recipe is good with a little curry powder or lemongrass blended into the sauce.
INGREDIENTS | SERVES 2
- 2 tablespoons lime juice
- 1 tablespoon Tahini or freshly ground sesame seeds
- 1 tablespoon agave nectar or honey
- 2 tablespoons nama shoyu
- 1 clove minced garlic
- ½ tablespoon ginger
- ¼ cup sun-dried tomatoes, soaked
- ½ cup sun-dried tomato soak water
- 3 medium zucchinis
- 2 large carrots
- ½ cup mung bean sprouts
- ½ cup snow peas
- ¼ cup asparagus tips or pod peas in season
- ¼ cup finely sliced scallions
- 2–4 tablespoons minced cilantro, for garnish
To make the pad thai sauce, place the lime juice, tahini, agave nectar, nama shoyu, garlic, ginger, and sun-dried tomatoes in a blender and blend until smooth. Gradually pour in the sun-dried tomato soak water until it blends into a thick sauce.
Using a spiral slicer, make noodles with the zucchini and carrot. Alternatively, julienne or shred them.
Place the noodles, mung bean sprouts, snow peas, asparagus, and scallions on a large serving plate. Drizzle on the sauce and garnish with cilantro.
PER SERVING:
Calories: 207 | Fat: 5 g | Protein: 10 g | Sodium: 1,134 mg | Fiber: 9 g
