Almond Butter Pad Thai

We have a soft spot in our hearts for Thailand and its flavors, so much so that throughout the years some of our team members have had the pleasure to call Thailand home. Drawing inspiration from our love for Thailand, we bring you our delicious and much healthier version of our favorite Thai flavors. 

Almond Butter Pad Thai

INGREDIENTS

1 tbsp Extra Virgin Coconut Oil

1 clove of garlic, minced

2 spring onions, thinly sliced

4-5 stalks tender stem broccoli

1/3 cup carrots, sliced

Handful mange tout peas

Handful mung bean sprouts

1 pack shirataki noodles (220g)

Sauce:

1 tbsp sesame oil

2 tbsp almond butter

3 tbsp liquid aminos

1/4 cup coconut milk

pinch of cayenne

pinch of monk fruit powder

INSTRUCTIONS

In a medium-sized pan, sauté the garlic and spring onions in olive oil over medium/low heat for 3-5 minutes.

Mix all of the ingredients for the sauce in a bowl.

Add the carrots and broccoli, sauté for an additional 5 minutes. In the meantime, place your noodles in a strainer and rinse under warm water.

Once the carrots and broccoli are softened, add the noodles to the vegetables. Cook for 2-3 more minutes to remove moisture from the noodles.

Pour the sauce over the noodles + veg, add the mange tout peas, and stir until well combined.

Garnish with mung bean sprouts and green onions.

Enjoy immediately :)

I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!

Stay Synchro,

Sandra

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