You might have been to Thailand and enjoyed a fantastic Pad Thai from the funky street carts, but figured the original Pad Thai recipe could be tweaked to better support your health?
So, here comes a healthy version of one of the most appreciated dishes from Thailand.
PAD THAI Sauce (makes batch for a family)
- 1 dl almond butter
- 3 Tbsp coconut oil.
- 1 garlic clove
- 0.3 dl lime juice
- 0,5 dl nama shouy/ tamari
- 0.5 dl warm water
- 1 Tbsp sesame oil
- 1 Tbsp finely chopped ginger
- 1 Tbsp Algaes
Mix all ingredients together well.
Kelp noodles, thinly sliced cabbage, spriralized zucchini, and or peeled carrots, add julienned cucumber.
Use any of your choice and/or toss them with the Sauce, make sure the sauce covers the veggies and give them a slight massage.
Chop a handful of almonds, and spring onions/leeks, sprouts and chopped chilis if you wanna up the heat.
To make it more filling and with more calories, Serve with whole integral rice with a handful seeds, my pick usually sunflower, pumpkin, and sesame.