| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 TBSP almond butter
- 1 TBSP tamarind paste or tamarind soup base
- 1 TBSP maple syrup
- 2 limes juiced
- 1 TBSP tamari
- 1 TBSP coconut oil or olive oil
- 1/2 red onion finely chopped
- 2 cloves garlic minced
- 1 1-inch piece fresh ginger peeled and finely chopped
- 1 stalk lemongrass very finely chopped (optional)
- 2-3 large kale leaves chopped or torn into bite size pieces
- sea salt to taste
- 6 ounces pad Thai rice noodles
- 1 small or medium diakon radish
- 1 cup mung bean sprouts
- 1/2 roasted cashews
- 1 cup basil leaves torn
- 1 cup cilantro leaves
Ingredients
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Instructions
- Combine almond butter with tamarind paste in a medium bowl and mix with a spoon until smooth. Add maple syrup and mix to incorporate. Then add lime juice and soy sauce, whisk until smooth and set aside.
- Warm coconut or olive oil in a large pan over medium-high heat. Add onion, garlic, ginger and lemongrass and sauté for 2 minutes.
- Add kale and salt and continue to sauté for another 5 minutes, stirring. Cover and set aside.
- Prepare pad Thai noodles according to the package instructions.
- Peel and cut daikon radish into noodles with julienne, vegetable peeler, spiral slicer or by hand with a sharp knife.
- In a large mixing bowl, combine rice and daikon radish noodles, mung bean sprouts, sautéed kale mixture, cashews, herbs and the dressing. Toss gently to coat. Serve immediately with more lime, garnished with toasted cashews and herbs.
