Teri’s Pas-T-hai with Zucchini Noodles and Coco-Curry Nut SauceRecipe created by Teri Gentes
Pad Thai! It’s a proverbial fave for so many yet it’s not the most healthy option out there and my mission is always fab tasting, whole foods that are easy, affordable, sustainable, and super nutrient dense. The versatile star sauce recipe here is a must have in the fridge for fast, last minute flavor infusions on main courses such as stir-fries and pilafs. It’s an umami of flavors to wow your taste buds, and abate cravings while enhancing your immune system and reducing inflammation. Plus its low carb and protein rich like so many are looking for.
Serves: 4-6
Prep time: 15 minutes
Vegan, Gluten/corn/soy/dairy-free with nut-free and raw options
PER SERVING:
610 calories (260 from fat)
30g total fat
6g saturated fat
650mg sodium
74g carbohydrates
6 g dietary fiber
6g sugar
16g protein
PASTA INGREDIENTS:
- 3 thick, medium zucchini (spiral cut- zoodles) or 1 medium size baked spaghetti squash
- Coco-curry-nut sauce, recipe below
- Store-bought, organic smoked tofu or tempeh; crumbled into bite size pieces or
Edamame, sweet peas or your favorite beans
- Coconut milk, broth or pasta water, as needed
COCO-CURRY NUT SAUCE INGREDIENTS:
- 1 cup organic crunchy peanut, cashew butter or crunchy Sunbutter
- 1 can, full fat organic coconut milk, more if needed
- 2-4 tbsp Thai curry paste, to taste (Thai Kitchen is a good brand)
- 4 tbsp gluten free, low sodium tamari or 5 tbsp coconut aminos
- 1-2 tbsp fresh ginger, grated
- 2 large cloves garlic, minced
- Chili sauce or flakes, to taste
- Approx 4 tbsp lemon or lime juice
- A little coconut sugar, Lakanto or stevia to taste, if desired
DIRECTIONS:
- Blend the sauce ingredients together in a small sauce pan. Set over medium-low heat and cook 8 – 10 minutes infusing flavors. Taste adjusting seasonings and thickness as desired. Set aside.
- Prep your protein option and set aside. (If using plain tofu or tempeh see the tips below.)
- Heat a large skillet. Once hot, reduce heat to medium-low, add the sauce, noodles and veggies to the pan, along with a splash or two of additional coconut milk or water as needed.
- Toss well, add your protein source and cover the skillet to let warm in the sauce, about 2 minutes. Once it’s heated through, garnish and serve in warm bowls.
GARNISH:
Cilantro, toasted coconut and chopped nuts or seeds, or toasted beans
OPTIONS:
- If preferred, make a tofu or tempeh scramble seasoned with tamari or coconut aminos, turmeric or curry powder and black pepper (simply crumble tofu/tempeh and sauté in a little broth, olive, grapeseed or coconut oil with ginger and garlic as you would ground meat).
- Carrot or sweet potato noodles work wonderfully in place of zucchini or spaghetti squash.
- Make this more like a traditional pad Thai by sautéing onions, broccoli, mushrooms, snow peas, peppers, red or Nappa cabbage, etc, before mixing the zoodles, protein and sauce.
Bio
Inspiring and enabling others to embrace and sustain self honoring, happy, healthy lifestyle practices is my mission. Follow me for the latest research on the power of thought and benefits of plant based whole foods diets. Connect with Teri at www.terigentes.com www.facebook.com/terigentes https://twitter.com/TeriGentes
