Almond Pad Thai With Shiritaki Noodles

Name: Almond Pad Thai With Shiritaki Noodles
Yield: 4 servings
Ingredients: 1 2 tablespoons coconut oil; 1 2 cups broccoli florets; 1 2 cups shredded peeled carrots; 1 ½ red pepper, thinly sliced; 1 ½ cup peas; 1 6 tablespoons coconut aminos; 1 2 tablespoons smooth almond butter; 1 2 tablespoons filtered water; 1 1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions; 1 ¼ cup thinly sliced green onions; 1 2 tablespoons sesame seeds

From the kitchen of Carly

Crispy vegetables meet chewy shirataki noodles in this clean pad thai riff. Almond butter creates a rich, nutty sauce without the guilt, while coconut aminos add savory depth. Fast, satisfying, and packed with vegetables that actually taste like food.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons coconut oil
12 cups broccoli florets
12 cups shredded peeled carrots
1½ red pepper, thinly sliced
1½ cup peas
16 tablespoons coconut aminos
12 tablespoons smooth almond butter
12 tablespoons filtered water
11 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions
1¼ cup thinly sliced green onions
12 tablespoons sesame seeds

Instructions

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.
Whisk the coconut aminos, almond butter, and water in a small bowl.
Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.