Okay, guys. Just when you thought Pad Thai couldn't get any yummier, I decided to take it there, but also make it a smidge healthier, because why not?!
Here's my take on a healthy pad thai.
2 sweet potatoes spiralized
Half a package of non-gmo / organic extra firm tofu
1/4 cup of almond butter
2 tbs of gluten-free tamari
2 tbs of coco aminos teriyaki sauce
2 tbs of Thai chili sauce
1 cup of shredded purple cabbage
1 cup of been sprouts
1 cup of bella mushrooms
2 cups of kale
1/2 a cup of water
2 cloves of garlic
1 tbs of evoo
To make the sauce: Blend the almond butter, water, coco aminos, garlic and tamari in a blender, set aside.
Place the sweet potato noodles on a baking tray with a drizzle of olive oil and bake for 30 minutes on 350. I like to broil mine for the last 5 minutes to crisp up the noodles a bit.
Cut the tofu into bite size cubes, mix with the chili sauce and set aside. Saute the mushrooms, scallions, purple cabbage, and been sprouts until soft. Add the tofu, and cook for 3-4 minutes. Then pour half the sauce over all the veggies and cook for another 2-3 minutes.
Remove the noodles from the over, top with veggies and pour more sauce on to taste. Enjoy!