Pad Thai 

I love this sauce, you can also use it for a dip.

Raw Pad Thai
Serves: 2-3 servings
  • ¾ cup raw almond butter
  • ½ cup fresh orange juice (2-3 oranges)
  • 1 tablespoon fresh ginger or to taste
  • 1 tablespoon tamari - gf soy sauce
  • 1 tablespoon miso (optional)
  • 1 teaspoon garlic
  • 2 tablespoons maple syrup
  • 1-2 small red chili pepper deseeded (the small red thai ones)
  • ¼ teaspoon cayenne or to taste
  • 1 lb chicken thighs
  • 1 tablespoon coconut oil
  • Noodles
  • 1 zucchini
  • 1 gold squash
  • 2 carrots
  • ½ package rice noodles, if you don't have problem with rice
  • Toppings
  • Fresh cilantro chopped
  • Almonds, chopped
  • Lime wedges
  • Mung bean sprouts
  • Red or yellow bell peppers, julienne
  • Scallions, chopped
  1. For the sauce
  2. Use a high speed blender to mix the first 9 ingredients until smooth.
  3. Cut the chicken into strips and add a few tablespoon of the sauce to marinate the chicken, let it sit for a few minutes.
  4. Heat the coconut oil in a cast iron skillet over medium high heat, then add the chicken and cook until completely done.
  5. For the noodles:
  6. You can use a spiroli slicer, a mandolin or my favorite a julienne peeler (easiest one to use and fastest one to clean).
  7. Place the "noodles" on a plate, then the chicken, pour the sauce over the noodles and then add the toppings you want.


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