Ingredients – Sauce:
- 1 cup coconut milk
- ½ cup almond butter
- 1 teaspoon minced jalapeño
- 1 tablespoon minced ginger
- 2 tablespoons Nam Shoyu
- 1 tablespoon white miso
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- 2 tablespoons agave
- ¼ teaspoon cayenne
Noodles:
- 3 cups spiralized jicama
- 1 cup kale, chiffonade
- ¼ cup snow peas julienned
- ½ cup grated carrots
- ½ cup cherry tomatoes, cut in half
- ¼ cup red pepper julienned
- ¼ cup mung bean sprouts
- ½ cup fresh Thai basil leaves, chiffonade
- ½ cup chopped cilantro
How to make:
Sauce: Place all the ingredients into a blender and blend on high until creamy.
Place all the noodles and veggies in a bowl, add sauce and let marinate for about 10 minutes.
Place ontop mixed greens lightly coated with sea salt and sesame oil.
To Serve:
Take one handful of mixed greens per serving and lightly coat with sea salt and sesame oil. Place one handful of greens on each plate and spoon the Pad Thai mixture on top, amount according to preference.
Garnish:
Toss together 2 tablespoons chopped scallions, 1/4 cup chopped almonds, dash of sea salt, couple drops of sesame oil and 1/4 teaspoon of agave. Sprinkle on top.
Serves 4