Vegan Pad Thai Noodles in Almond Kaffir Sauce at Kitchenmonki.com

Vegan Pad Thai Noodles in Almond Kaffir Sauce

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Submitted by: Dan Yim

Rating:

Makes: 4 servings adjust

"At a glance, this recipe may seem more complex, but it's not really. Just simple noodles tossed in a yummy Pad Thai-inspired sauce with fresh Thai herbs and chiles." - Ani Phyo, Ani's Raw Food Kitchen

Directions

Ingredients

1⁄3 Yellow Onion, thinly sliced
3 tablespoons Nama Shoyu

Step 1

NOODLES: To make noodles, marinate onion in Nama Shoyu. Set aside for at least 5 minutes to marinate and soften.

Ingredients

2 Zucchini, green and/ or yellow, julienned
1 Red Bell Pepper, julienned
2 Thai Baby Coconuts, the meat from both
1 cup Mung Beans, sprouts
2 Thai Red Chiles, seeded and chopped
1⁄3 bunch Fresh Basil, chiffonade
1⁄3 bunch Fresh Cilantro
1⁄3 bunch Fresh Mint, leaves, chopped

Step 2

In a large bowl, combine zucchini, bell pepper, Thai baby coconut meat, and mung bean sprouts. Add marinated onions. Set aside about 2 tablespoons of the Fresh Thai Herbs and about a tablespoon of the red chiles to use as garnish just before serving. Place the rest of the herbs and chiles in with the noodles.

Ingredients

3 tablespoons Nama Shoyu
2 tablespoons Fresh Ginger, minced
8 tablespoons Fresh Squeezed Lime Juice, about 4 limes
2 Kaffir Lime Leaves
1⁄4 cup Water, as needed
1 1⁄4 cups Almond Butter
3 tablespoons Medjool Date, pitted

Step 3

SAUCE: To make sauce, blend ginger, lime juice, Nama Shoyu, dates and lime leaves until smooth. Add almond butter with just enough water as needed to help blend to a thick creamy texture.

Ingredients

1 cup Mung Beans, sprouts
1⁄3 cup Sliced Almonds

Step 4

To serve, toss noodles with sauce before serving. Place onto four plates or bowls, and top with toppings. Garnish with herbs and chiles. Serve immediately.

Step 5

Pad Thai will keep for one day. Store noodles, fresh herbs, and toppings separately to keep for two days. Sauce will keep for four to five days in the fridge.