Ok how many people have eaten a whole jar of peanut butter by the spoon?
I have. Way too many times. And I’m not even talking about the sugary processed peanut butter, even a jar of the most natural peanut butter doesn’t stand a chance with me. And because I didn’t want to make a sauce I would end up drinking, I opted for natural almond butter. And surprisingly it tasted just like peanut butter in this sauce.
In all honesty I am not even a huge fan of Pad Thai. I was in Thailand last year and only ordered it once. It cost me $1 and the street vendor whipped it up for me in just a few minutes. It was pretty good, but not peanut-y enough. Which is the only reason that would make me get a Pad Thai to begin with. Glass noodles kind of freak me out, and tofu? No thanks.
But fresh, crunchy vegetables topped with cashews, basil and cilantro?! Yes please!
You may notice that something in this photo looks an awful lot like noodles, and you’d be right. They’re called Miracle Noodles, also known as konjac noodles. Konjac is a root vegetable, and somehow a whole package of these noodles hold about 5 grams of carbs. Miracle indeed. I also did something a bit different than zucchini noodles here to add some crunch to this whole dish and spiralized a daikon radish. Not sure what that looks like, here’s a picture:
If you do not own a spiralizer, I highly recommend that you go buy one. You can find them at most of the larger grocery stores for about $20, and it will seriously add some fun into your cooking.
- 1 clove garlic minced
- 1/4 cup smooth natural almond butter, or peanut butter if you prefer
- 2 tbsp fresh lime juice
- 2 tbsp wheat free tamari or coconut aminos
- 2 tbsp fish sauce
- 1 tsp toasted sesame oil
- 1 inch piece ginger, minced
- 2 tbsp coconut vinegar, or rice vinegar if not paleo
- 1 small daikon, spiralized
- 1 package miracle noodles, optional but recommended
- 1 medium zucchini, peeled into ribbons
- 2 large carrots, peeled into ribbons
- 1 egg, beaten
- 1/4 cup green onions, thinly sliced, for garnish
- 4 tbsp cashews for garnish
- fresh cilantro, for garnish
- fresh basil for garnish
- lime wedges, for garnish
- Blend all "Peanut Sauce" ingredients into a mini food processor or blender. Set aside.
- Prep your daikon, zucchinis an carrots and set aside in a bowl.
- Prep all your garnishes and set aside.
- In a hot pan, drizzle a bit of olive oil and toss your daikon, zucchini, carrots and miracle noodles for a few minutes. Add half the sauce to the pan and toss veggies well, continuing to sautee for a few minutes.
- Add beaten egg and toss until cooked. Serve while it's hot and top with all your garnishes.