FOOD FIRST - May 2016 - Kansas City

The Standards: Almond Butter Pad Thai

By Bethany Klug

 

This delicious Pad Thai and last month’s Vietnamese Kelp Noodle Bowl are a lot alike. They are both quick and easy to prepare and topped with lots of fresh, crisp, raw veggies. I discovered both dishes are equally delicious with sautéed vegetables when I couldn’t eat raw vegetables after having a tooth pulled recently.

 

Traditionally, Pad Thai is served with rice noodles, and you could use them in this recipe too. Many people, including myself, find that they maintain a healthier weight, blood sugar, cholesterol numbers, and just feel better if they forgo the starchy foods like pasta, potatoes, rice and bread. Thus, kelp noodles are a staple in our house.  Another option is to spiral-slice zucchini. A $30 device called a spiral slicer can convert a medium to large zucchini into beautiful long curly strings that look like noodles. The best part is, whether you choose kelp or zucchini noodles, you get a serving of vegetables, not starch, and they are ready to serve by the time the water for pasta has come to a boil. You may optionally sauté the spiral-sliced zucchini noodles in coconut or grape seed oil, but they’re perfect raw. Avoid cooking kelp noodles. They will melt.

 

 

Almond Butter Pad Thai

Makes 2 – 3 servings.

 

Sauce

3/4 cup raw almond butter

1/2 cup fresh lime juice

1 T minced fresh ginger

1 T chick pea miso

1 t minced garlic

1/8 t cayenne pepper (optional)

 

Noodles

Spiral sliced Zucchini “noodles” or one 12-ounce package kelp noodles, drained and rinsed.

 

Toppings

Sprouts! Mung bean are traditional but I often use sunflower sprouts

Micro greens

Shredded Napa or other cabbage

Broccoli florets

Julienned carrots

Julienned salad turnips

Julienned red and yellow peppers

Cherry tomato halves

Green beans

Spiral sliced watermelon radishes. The pink color of their centers brightens up the bowl!

Raw cashews

Tofu, cubed, marinated in tamari

Your favorite animal flesh cut in to bite size pieces, cooked or raw

Scrambled egg

Green onions, thinly sliced

Cilantro leaves, coarsely chopped

Mint leaves, coarsely chopped

Basil leaves, coarsely chopped

Jalapeno pepper, thinly sliced

Lime, sliced

 

Blend the sauce ingredients in a food processor or blender until smooth.

 

Pour the sauce over your choice of noodles and allow them to marinate for about 10 minutes. Place the noodles into serving bowls and add the toppings of your choice.

HealthSpan, the holistic medicine practice of Dr. Bethany Klug, is offering some excellent classes this summer to help you reduce your toxic load and add some quick, easy and delicious dishes to you weekly repertoire. Learn more at www.HealthSpanKC.com

 

 

Bethany Klug, DO created HealthSpan out of a deep wish: for everyone to experience vibrant health. We go beyond the conventional pill-for an-ill approach to educate and inspire you so you can successfully make positive steps toward greater health and wellbeing. Learn more at www.healthspankc.com or 913-642-1900.

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