This sweet, sour and spicy noodle dish is the answer to your ultimate Thai wish! Made with gluten-free, nutrient-dense kelp noodles, this vegan Pad Thai has an awesomely authentic flavor and amazing mouth feel. The curry almond butter sauce melds with the fresh Asian vegetables and noodles like a harmonious symphony of scintillating flavors.
Serves 6-8 peeps
Ingredients:
Sauce:
1ā2 cup raw almond butter
1ā2 cup sundried tomatoes, soaked for 1-2 hours
1 medium to large lime, juiced
4 garlic cloves, crushed
9 dates, pitted
1 tablespoon agave or yacon syrup
1ā4 cup cold-pressed olive or sesame oil
1ā2 teaspoon cayenne pepper
1ā4 fresh habanero, seeded
1 tablespoons ginger, diced
1 tablespoon tamari or nama shoyu
Fresh minced lemongrass to taste
Directions:
Combine all ingredients in a high-speed blender, except the dates and almond butter. Blend at high speed until smooth, with some texture. Slowly add the almond butter and dates to make sure they are well incorporated into the mixture. The sauce will be very thick and you can add extra olive oil or sesame oil if it is difficult to blend. When the sauce is ready, mix into the marinated kelp noodles and fresh vegetables. Serve at room temperature.
Noodles:
2 bags kelp noodles, drained and marinated 1 red bell pepper, julienned
1ā2 red onion, julienned
2 green onions, cut lengthwise on a bias
1ā2 cup sugar snap peas, cut in half 1 handful fresh basil, torn by hand
1 handful fresh cilantro, torn by hand
Directions:
Start by draining the water from the kelp noodles and
bowl with 1ā2 cup olive oil, sea salt, and lemon juice. Let marinate for 1-2 hours to soften and break down. Cut all vegetables and combine with the marinated noodles, 1ā4 cup olive oil and lime juice. Mix in the spicy thai sauce from the recipe above and serve with crushed cashews and lime juice squeezed on top.
Variations: For a sweeter sauce, add more agave nectar or use yacon syrup/coconut palm nectar.
