Pad Thai

Yummy in the Tummy!!

Cheryl and Marlin

1/4 cup raw almond butter (I used crunchy)
1/4 cup tahini
1/4 cup water
3 TBSP tamari, Bragg Liquid Aminos or Nama Shoyu
3 TBSP pure maple syrup or raw agave
1 tsp minced garlic
1 tsp minced ginger
Juice of 1/2 squeezed lime
Juice of 1 squeezed orange (optional , I had a really sweet one)

Place all sauce ingredients into a small/medium bowl
mix together until blended 
Set aside for 30 minutes to let the flavors mingle
Add extra ingredients to your taste.

1  package of kelp noodles
1 head purple cabbage, shredded
1 large carrot, juliennned
1 zucchini, julienned
1 cup cauliflower florets
1 cup bean sprouts
1/2 cup cilantro, roughly chopped
cashews or peanuts to garnish
lime & orange wedges to garnish

While sauce is setting, prepare the body ingredients       
Kelp noodles could be cut into smaller pieces or left as is 
Put kelp noodles and other vegetables in  a large bowl (saving a few veggies to garnish) and add half of the sauce mixture 
Toss the ingredients together until thoroughly coated 
I found that this recipe produces ample sauce and it is better to add half at first, to see if that is enough for your liking
The sauce is also good with just kelp noodles, if there is extra sauce to use up 
Serve with garnishments and any extras on the side.