Yum yum yum !
We ate this for dinner last night and I just had it for lunch. I feel light yet satisfied and full of life and energy. Its a great combo of veggies and the sauce is to die for. I did not waste a single drop.
I feel like I haven’t published a post for a while. For good reason though, last week I had a chemistry bridging course before I start uni next week (pretty excited). That was a 9-5pm day with my brain trying to be a sponge and we I got home there was only time for exercise and cooking, hence the lack of blog posts. Anyway that week wasn’t too exciting, apart from I made two lovely friends. One who is a health nut like me and may be reading this blog :) we are having a cooking day on Wednesday which I am pretty excited about. Stoked to have met someone as like minded as me!
It was the week before though that contained all the fun. Brayden, Blaze and I packed up and went to Iluka, NSW for a week. We had such a relaxing time. We’d take Blaze for a big walk along the beach everyday, he absolutely loved it, chasing the seagulls and eating sand. He did not want to leave the car when we got home. We also went for a 12km hike to a beach called Shelley Beach (spelled right) and had a couple of nice kayaks. Read a book and watched some of the snowboarding for the winter olympics. Oh and we made some healthy chicken wings. Brayden has been wanting to make them forever and so we finally did. We put a good amount of chilli on them and got a bit messy, pretty perfect. At least when we came home we had the awesome table that my mum and dad made for us. Oh and I did miss my kitchen a bit. We went chair hunting right away and found some great white ones. We love sitting at it, one hundred times better than the breakfast bar!
Anyway, back to the pad thai. Last night I made the sauce with almond butter and for lunch today I made it with peanut butter. Both were amazing, so just use whichever you prefer. I also added edamame beans last night but tofu or any kind of meat would work too. Thinking I might put some quinoa or soba noodles in there next time if I’m a bit hungrier. Its look so pretty, like a rainbow :)
Off to pull my seed crackers out of the oven, recipe coming soon !
Serves 2 – 4
1/2 garlic clove (minced)
1/4 cup raw almond butter / peanut butter
2 tablespoons fresh lime juice / lemon juice
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon honey / maple syrup
1/2 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger
1-3 tablespoons of coconut milk (optional)
2 carrots (julienned)
1 zucchini (julienned)
1 cup of red cabbage (finely sliced)
1-4 of a green capsicum (finely diced)
1 green onion (finely chopped)
3/4 cup of edamame beans / tofu / meat
Alfalfa sprouts (to top)
Sesame seeds to sprinkle
Mint leaves (to garnish)
Mix the sauce ingredients all together and set aside
Combine all the veggies together in a large bowl and mix together
Serve into bowls and add you choice of protein
Top with alfalfa sprouts then sprinkle with sesame seeds and mint leaves
Drizzle sauce over top