Pad Thai

This dish was one of my favorites when I was vegan, but required a little tweaking when I went grain-free. It’s a spicy pad thai that gets its bite from black pepper, lime, and cilantro. Add beef, pork, or chicken if you like!

Pad Thai
Pad Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons cooking fat
  • 8 ounces chopped mushrooms
  • 1 tablespoon chopped onion
  • 1/2 tablespoon minced garlic
  • 8 ounces spaghetti squash or other veggie-based noodle
  • 2 tablespoons sunflower seed butter
  • 1 1/2 tablespoons coconut aminos
  • 1/2 tablespoon water
  • 1/2 tablespoon ground ginger
  • 1/4 tablespoon sea salt
  • 1/2 cup chopped green onion
  • 1/4 cup chopped cashews (optional)
  • 1/8 cup chopped cilantro
  • 1 tablespoon lime juice
  1. Heat the oil over medium-high heat in a large skillet. Cook the mushrooms, onion, and garlic until tender. Add the veggie noodles, nut butter, vinegar, water, pepper, and salt and stir constantly for another minute. Add the green onion and the nuts, stirring. Serve garnished with cilantro and a splash of lime juice.
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