For us, a good Pad Thai is hard to pass up, but frankly, we’re not a huge fan of the sodium and lack of veggies that usually comes along with it. So, we lightened it up, added more colour, a lot of flavour and were left with a fresh and healthy take on a classic dish.
We also love how versatile this recipe is and the fact that it can taste slightly different every time you make it. You can use any vegetables you have on hand, change up the type of noodle or even try out different nut butters in the sauce. Swapping rice noodles for kelp noodles keeps the noodle texture, while adding tons of minerals. If you can’t find kelp noodles, they can easily be substituted with zucchini noodles or soba noodles. Of course, the rainbow of colours means a rainbow of different nutrients including beta-carotene from the carrots and vitamin C and flavonoids from the bell pepper.
The almond butter sauce has a nice kick from the ginger and just enough tang from the lime juice. Let’s just say it brings our already existing almond butter addiction to a whole new level. Plus, the almond butter itself provides healthy fats, protein, potassium, magnesium, calcium and iron.