Pad Thai with Jungle Peanuts
2 Users Voted
Description
Fresh vibrant vegetables and zucchini noodles bath in a rich creamy sauce complete with Thai basil, lime leaf, a kick of cayenne and a hint of sweet from coconut nectar. This pad Thai recipe is special because while it may look super impressive it really only takes about 30 minutes to whip together. The sauce utilizes fresh almond butter and coconut meat for that creamy richness without relying on oil. This recipe will make those taste buds sing AND leave you feeling light and energized!
Recipe by
Ingredients
Sauce
2 tsp. paprika
1.5 tsp. cayenne
1.5 tsp. himalayan salt
1 tsp. garlic powder
1 lime juice
2 cups coconut meat
1- 1.5 cups water
1/2 cup fresh thai basil
1/4 tsp. ground fresh lime leaf
1 tbsp almond butter
1/2 cup coconut syrup
Veggie Mix
1 cup Red / yellow *pepper thinly sliced
1.5 cups Broccoli *chopped
2-3 Sliced carrots *use carrot peeler
4-6 zucchinis *use spirooli to make noodles
1/2 cup fresh thai basil
1/2 cup jungle peanuts, crushed. *optional
Methods/steps
Step 1)
Using your spirooli, turn your zucchini into noodles and set aside in a strainer over a bowl or in the sink. Let them sit while you prepare your sauce and veggies. I even like to pop them in the dehydrator for 15 minutes or so to get some of the water out, this is optional. Be careful not to leave them in very long as they wither away quickly!
Step 2)
In your Vitamix container, put all of the sauce ingredients together and blend on high for 30 seconds or until you reach a desired consistency. You may want to run up to 30 seconds two or 3 times depending on how warm you would like the sauce, and to bring out the flavours. I find blending for a bit longer enhances the taste of a raw sauce like this one.
Step 3) Chop your veggies and de-stem the basil and mix in a large bowl with your noodles and pour the sauce over top. Mix thoroughly and serve on a share plate or individually, sprinkle with jungle peanuts, or almonds for an optional crunchy and authentic thai experience.
