Veggie Pad Thai

Who doesn’t love pad thai?

Pad thai is definitely everyone’s “gateway meal” into Thai food. Yet, it’s a pretty calorie-heavy meal due to the thick, yummy sauce, the peanuts and the noodles. Luckily, I have made an equally delicious yet super healthy veggie version just for you.

trust me, everyone you serve it to will be coming back for seconds.

Fresh veggies tossed with a creamy, nutty dressing, this savory dish is delectably flavored with garlic, fresh cilantro and a hint of sweetness. The simple dressing lends amazing flavor with just the right amount of zip. Plus each bite is packed with fiber, protein and all the magical nutrients in kale, so I suggest you eat it often.

comforting & refreshing.

VEGGIE PAD THAI

1 large zucchini cut into thin sticks
1 red bell pepper, cut in thin strips
1 orange bell pepper, cut in thin strips
1 cup fresh cilantro, chopped
1/4 cup jalapeno pepper, cut in thin strips (remove seeds for less heat)
2 cups purple cabbage, cut in thin strips
2 large carrots, cut in thin strips
2 cups loosely packed, finely chopped kale

Sauce Ingredients:
2 inches ginger peeled
8 pitted and soaked dates
1 garlic clove
3/4 cup water
1 cup Raw Almond Butter
juice of 2 limes
2 tbs Nama Shoyu, Bragg’s Liquid Amino’s or Tamari Sauce

1. Cut all veggies and cilantro into thin strips and place them in a large bowl.
2. Blend the sauce ingredients in a Vitamix or high speed blender. Add more water if necessary until you reach desired consistency.
3. Toss veggies in the sauce and then drizzle a little extra sauce on top.