I’ve made this sauce for hundreds of people and they all say the same thing, “You should bottle this, sell it and advertise that people should put it on everything!” It really is that good. Putting a sauce that you love on top of your favourite vegetables is a great way to up your daily vegetable intake. If you don’t have kelp noodles, you can use rice noodles (not raw) or spiralize more zucchini.
Yields: 6-8 servings plus extra sauce
Pad Thai
Ingredients:
- 1/2 head of purple cabbage, thinly chopped
- 1 medium zucchini, thinly chopped or made into noodles
- 4 carrots, grated or use a mandolin
- 2 bell peppers, thinly chopped
- 4 cups spinach or romaine lettuce
- 3 small bok choy, chopped
- 2 cups bean sprouts
- 1 bunch cilantro leaves, de-stemmed and chopped
- 1 package kelp noodles, soak, rinse and chop
Creamy Almond Sauce
Ingredients:
- 1 cup raw almond butter
- 2 tbsp fresh ginger, grated
- 1/2 cup filtered water
- 4 tbsp fresh lemon juice
- 1/4 cup pure maple syrup
- 3 tbsp nama shoyu, tamari or Braggs
- 4 teaspoon sesame oil
- 2-3 cloves garlic
- 1 tsp chilli flakes or 1/2 a serrano chile
Directions: Drain kelp noodles from the liquid in the package and place noodles in a glass bowl and cover with water. Let stand for 15-20 minutes to allow to soften. Meanwhile, prepare (slice, chop, grate, etc…) vegetables into extra large bowl then add kelp noodles. Mix sauce ingredients in bowl or blender, until smooth and pour generously over ingredients until well coated. Allow time (15 min and upward) for sauce to incorporate into the noodles! Keep any extra sauce in a glass jar with tight fitting lid for up to 5 days refrigerated. Pad Thai will keep for 2 days.
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