Almond Pad Thai
1/4 cup plus 2 Tbsp almond butter (or peanut butter)
2 Tbsp water
1 1/2 Tbsp rice vinegar (or any other mild vinegar)
1/2 tsp red pepper flakes
1 1/2 tsp soy sauce (I used dark—yummmm)
1 Tbsp honey
1/4 tsp sesame oil
1 Tbsp lime juice
8 oz. whole wheat spaghetti (I use 1 lb fresh)
1 Tbsp coconut oil
3 cloves garlic, minced
1 Tbsp grated fresh ginger
3 green onions, cut into 1/2-inch pieces
2 carrots, cut into strips 2" long and 1/4" wide
1 red bell pepper, thinly sliced
1/2 cup chopped cucumber
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds (or chopped peanuts)
Put a large pot of water on to boil.
Combine almond butter, vinegar, pepper flakes, soy sauce, honey, sesame oil and lime juice in a blender and blend until combined. Set aside.
Chop your vegetables. In one bowl combine garlic, ginger, onions, carrots, and peppers. In another bowl combine cucumber, cilantro, and almonds.
Put pasta in to cook. Heat a large skillet with coconut oil. When it's hot, add the bowl of garlic, ginger, etc. and sauté until they are fragrant, bright, and still crisp. It'll take 3-4 minutes, but you want these to finish cooking about the same time as the noodles. When the noodles are finished, drain them, give them a few shakes, then combine them with vegetables. Pour the sauce over, then add the reserved cucumber, cilantro, and almonds. Mix and serve. Pass lime wedges at the table for people to squirt over their noodles.