Almond and Vegetable Pad Thai

 Janice T. made this delicious dish- from Jillian Michaels "Boost Your Metabolism" cookbook.  Every recipe we have tried from this cookbook has been awesome.  Janice substituted brown rice noodles which she likes better than whole wheat noodles.

Almond and Vegetable Pad Thai

1/4 cup plus 2 Tbsp. almond butter
1 ½ Tbsp. rice wine vinegar
1 Tbsp. fresh lime juice
1 Tbsp. honey
1 ½ tsp. low-sodium tamari
1 tsp. red chili paste
1/4 tsp. toasted sesame oil
8 oz. whole wheat spaghettini (we used brown rice noodles- Pad Thai found in the Oriental section)
1 T. virgin coconut oil
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
½ scallions (white and green parts), cut into 1-inch pieces before measuring
2 carrots, sliced in thin strips about 2 inches long and 1/4 inch wide
1 red bell pepper, cored, seeded and thinly sliced
1 cup shredded fresh spinach


Bring a large pot of water to a boil


In a blender, place 2 Tbsp. Water, the almond butter, vinegar, lime juice, honey, tamari, chili paste, and sesame oil. Process until well blended and smooth. Set sauce aside.


When the water comes to a boil, add the noodles and cook until al dente, about 6 minutes, or according to package directions.


While the noodles are cooking, cook the vegetables. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the garlic, ginger, and scallions and cook, stirring, until lightly browned, about 2 minutes. Add the carrots and bell pepper and cook, stirring frequently, until crisp-tender, about 2 minutes. Stir in the spinach and remove the pan from the heat.


When the noodles are done, drain them and transfer them to a large bowl. Add the vegetables and the sauce. Toss to combine.


Divide the noodles among 4 bowls and garish if you like with English cucumber, bean sprouts, cilantro, sliced toasted almonds and a lime wedge and eat as is!  (we didn't use any toppings)