Instead of ordering in—again—try our light, healthy take on classic pad thai. Shaved strips of carrot mimic the color of traditional rice noodles, while creamy almond butter sauce incorporates the traditional Southeast Asian flavors of chili, ginger, and garlic.
Yield: 2 to 4 servings
Total Time: 10 minutes
For the pad thai:
1 large or 2 medium carrots
1/4 cup red onion, thinly sliced
1 cup mung bean sprouts
1/4 cup sugar snap or snow peas
2 green onions, sliced
Small handful cilantro, roughly chopped
1/4 cup cashews, crushed
Lime slices, to garnish
For the sauce:
2 tablespoons raw almond butter
1 tablespoon coconut aminos
1 teaspoon minced ginger
1 teaspoon chili flakes
2 cloves garlic, minced
1 tablespoon lime juice
1 teaspoon raw honey
3 to 5 tablespoons water
Make the pad thai
Run vegetable peeler down the length of carrots, shaving off long ribbons. Place carrot ribbons in large bowl and toss with red onion, sprouts, peas, and green onions. Set aside.
Make the sauce
In a small bowl, whisk together all sauce ingredients, adding more water if necessary to achieve the desired consistency. Pour sauce over carrot noodle mixture and toss to coat.
Divide noodles between plates and top with cilantro, crushed cashews, and lime slices.
Photo credit: Paul Delmont
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