Noodle-Less Pad Thai, 2nd Phase of the Prove it Challenge

Did you get around to making my Magical Almond Sauce? I hope so! If you haven’t, you may want to make it because it’s amazing on this Pad Thai.

My husband loves traditional Pad Thai and most often orders it when we go out for Thai. He’s all about noodles any which way and personally, I think it’s a bit too heavy for my taste. Since we were omitting grains for a week I thought I would try using lots of cabbage sliced very thin to take on the appearance of noodles. It worked!

Can I get a Drum Role Please ~ Rob ~ “it’s as good as any traditional Pad Thai ! ” We both adore cabbage so it’s no surprise we fell in love with this dish. I can see it being a part of our bi-weekly rotation. Why not weekly…mostly because I love experimenting with new recipes so how am I going to do that when I keep making the same thing?.

Plus it honestly doesn’t take long to make once your veggies are prepped. And feel free to add your favorite marinated and cooked Shrimp, Chicken, Tofu, or Mushrooms.

But please don’t forget the Magical Spicy Almond Sauce! It is EPIC drizzled all over this amazing Noodle-less Pad Thai!

I love the flexibility of this dish since if you omit the protein, nuts, and almond sauce, you can have this during the 7 Day Healthy Cleanse. We made it again this week with all the extras since we are on to phase two of our Prove it Challenge?.

NOODLE-LESS PAD THAI

INGREDIENTS:

For the Vegetables

• 1 Tbsp coconut ghee
• ¾ cup chopped yellow onion
• 2 Tbsp chopped garlic
• 3 cups finely julienned carrots
• 2 tsp pink Himalayan sea salt
• ¼ tsp ground black pepper
• 4 cups thinly sliced cabbage
• ¾ cup thinly sliced scallions
• ½ cup stir fry ginger sauce (see recipe below)
• ½ cup crispy cashews
• 1 lime, cut into wedges
• Spicy Almond Sauce

Stir Fry Ginger Sauce

• 9 Tablespoons Coconut aminos
• 6 Tbsp rice wine vinegar
• 1 Tbsp hot sauce
• Juice from 3 Tbsp grated, fresh ginger (see tip below)
• 1 tsp minced garlic

1. In a medium bowl, mix all ingredients together, stirring until thoroughly combined.
2. Ginger Juice Tip – Grate fresh, washed, unpeeled ginger until you have about 3 Tbsp. Pick it up in your hands, squeeze the juice into a bowl, and discard the pulp. 

NOTE: FEEL FREE TO ADD MARINATED SHRIMP, CHICKEN, OR MUSHROOMS TO THIS.

DIRECTIONS:

For the vegetables:

1. In a large skillet, melt 1 Tbsp of coconut oil.  Add the onion and garlic and cook, stirring, until translucent, about 1 minute. 
2. Add the carrots, 1 tsp of the salt and the black pepper and cook, stirring, until tender, about 1 ½ minutes.
3. Add the cabbage and the remaining 1 tsp of salt and cook, stirring and rotating the ingredients from the bottom of the pan to the top, until the cabbage is softens and melds with the carrots, about 2-2 ½ minutes
4. Add the scallions, stir fry infuser and cashews and stir to combine; cook for 30 seconds.
5. If using Sautéed Shrimp, Chicken, Tofu, or Mushrooms, return the shrimp and any juices from the bowl to the pan and stir to combine and warmed through.
6. Serve with lime wedges and of course my magical Almond Sauce ?.

---

Do you enjoy Thai? What is your favorite Thai Dish? I love curry!

Do you belong to a CSA and cook seasonally? Cabbage is in abundance at my local farmers market! YEAH us!

How about mushrooms…yes or no? LOVE THEM!