Pad Thai Zoodles

recipe wed5

A  recipe for the Body, Mind and Soul

Serves 4

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For the Pad Thai

  • 3 zucchinis, shaved into noodles with a spiral slicer

  • 1 package enoki mushrooms, trimmed
    and separated

  • 4 shitaki mushrooms, (soaked and sliced)

  • 2 spring onions, thinly sliced

  • 1 red capsicum, cut into thin strips

  • 20 snow peas, cut into thin strips

  • 1 pound mung bean sprouts

  • ½ lime, juiced

  • ½ tsp sea salt

  • 1 tbsp olive oil

For the Sauce

  • 1 tbsp dulce seaweed

  • ½ cup almond butter

  • ½ cup semi-dried tomatoes

  • 1 lime, chopped (including peel if organic)

  • 4 cloves garlic, peeled

  • 7 dates, pitted

  • ¼ cup olive oil

  • 2 small Thai chillies or 1 jalapeno

  • 1 ½ tbsp shredded or zested fresh ginger’

  • 1 to 2 tablespoons of braggs or tamari, plus extra if desired

  • 1 ½ tsp live sea salt, plus extra if desired.




Place all the Pad Thai ingredients in a bowl and let them marinate for 30 minutes.


For the sauce, blend the hiziki, almond butter, sundried tomatoes, lime, garlic, dates, olive oil, chillies, ginger, braggs and sea salt with ½ cup water until creamy.

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