Almond Pad Thai With Shiritaki Noodles
4.4
(4)
Photo by Vanessa Tierney
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Recipe information
Yield
2 servings
Ingredients
2 tablespoons coconut oil
2 cups broccoli florets
2 cups shredded peeled carrots
½ red pepper, thinly sliced
½ cup peas
6 tablespoons coconut aminos
2 tablespoons smooth almond butter
2 tablespoons filtered water
1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions
¼ cup thinly sliced green onions
2 tablespoons sesame seeds
Preparation
Step 1
In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.
Step 2
Whisk the coconut aminos, almond butter, and water in a small bowl.
Step 3
Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.
From Body Love Every Day: Choose Your Life-Changing 21-Day Path to Food Freedom © 2019 by Kelly LeVeque. Reprinted with permission by William Morrow, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
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