Peanut-free Pad Thai
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serves 4 normal people or 2 savages
Ingredients
  • ½ a package of rice noodles or a package of kelp noodles OR make your own zucchini noodles in a spiralizer.
  • ½ cup roasted almonds or ¼ C roasted almond butter
  • ½ can of coconut milk
  • 2 tsp lime juice
  • 1 tsp fish sauce
  • 1 tsp coconut oil
  • 2 tsp coconut aminos or tamari (soy sauce)
  • 2 tsp coconut sugar
  • 2 thai bird chilis, finely chopped or 2 tsp red chili flakes
  • 2-3 garlic cloves
  • 1 inch fresh ginger
  • a few handfuls fresh greens
  • 1 carrot, grated
  • ½ zuchinni, cut into matchsticks
  • ½ C cabbage, finely sliced
  • ¼ C cashews, finely chopped and toasted (optional)
  • ¼ C coconut flakes, toasted (optional)
  • your choice of grilled meat, finely sliced (optional)
  • a few green onions, finely chopped
Instructions
  1. Bring a pot of water to boil and add your rice noodles, cooking time will depend on the size of noodle, read directions on package.
  2. In blender or food processor, add almonds, coconut milk, fish sauce, coconut oil, aminos or tamari, coconut sugar, chili, garlic and ginger. Process until well blended and smooth.
  3. Drain the noodles and mix with the sauce.
  4. To assemble your boils, add some greens to each, saucy noodles, little piles of each type of vegetable, meat, and top with cashews, coconut and green onion.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/peanut-free-pad-thai/