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Epicurious

Almond Pad Thai With Shiritaki Noodles

By Kelly LeVeque

4.4

(4)

Top view of Pad Thai in a blue bowl topped with cilantro.
Photo by Vanessa Tierney

Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.

Recipe information

  • Yield

    2 servings

Ingredients

2 tablespoons coconut oil
2 cups broccoli florets
2 cups shredded peeled carrots
½ red pepper, thinly sliced
½ cup peas
6 tablespoons coconut aminos
2 tablespoons smooth almond butter
2 tablespoons filtered water
1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions
¼ cup thinly sliced green onions
2 tablespoons sesame seeds

Preparation

  1. Step 1

    In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.

    Step 2

    Whisk the coconut aminos, almond butter, and water in a small bowl.

    Step 3

    Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.

Cover of the cookbook featuring the author in her kitchen.
From Body Love Every Day: Choose Your Life-Changing 21-Day Path to Food Freedom © 2019 by Kelly LeVeque. Reprinted with permission by William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsHarper CollinsCookbooksVegetarianVeganAlmondNutBroccoli/BroccoliniVegetableCarrotRoot VegetablePeaBean and LegumeBell PepperGluten FreeLow CarbDinner

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