Pad Thai with Almond Sauce

Pad thai is a traditional dish from Thailand. This recipe uses a sesame seed tahini sauce in place of the peanut sauce. Good substitutions for the zucchini are jicama or kelp noodles. This recipe is good with a little curry powder or lemongrass blended into the sauce.

Serves 2

Ingredients

2 tablespoons lime juice

1 tablespoon freshly ground sesame seeds

1 tablespoon agave nectar or honey

2 tablespoons nama shoyu

1 clove minced garlic

1⁄2 tablespoon ginger

1⁄4 cup sun-dried tomatoes, soaked

1⁄2 cup sun-dried tomato soak water

3 medium zucchinis

2 large carrots

1⁄2 cup mung bean sprouts

1⁄2 cup snow peas

1⁄4 cup asparagus tips or pod peas in season

1⁄4 cup finely sliced scallions

2–4 tablespoons minced cilantro, for garnish

  1. To make the pad thai sauce, place the lime juice, tahini, agave nectar, nama shoyu, garlic, ginger, and sun-dried tomatoes in a blender and blend until smooth. Gradually pour in the sun-dried tomato soak water until it blends into a thick sauce.
  2. Using a spiral slicer, make noodles with the zucchini and carrot. Alternatively, julienne or shred them.
  3. Place the noodles, mung bean sprouts, snow peas, asparagus, and scallions on a large serving plate. Drizzle on the sauce and garnish with cilantro.

Per Serving

Calories: 207

Fat: 5 g

Protein: 10 g

Sodium: 1,134 mg

Fiber: 9 g