This pad thai recipe is so exquisite. and filling- you'll be surprised to know that it is extremely low calorie, gluten-free, and vegan :) For the noodles, I used miracle noodles, a zero-calorie noodle made of only 3 ingredients. You can find it at whole foods, amazon, sprouts, or HEB! This recipe makes enough for two people.
Ingredients:
- 2 tablespoons of coconut oil
- 2 cups of broccoli florets
- 2 cups shredded peeled carrots
- 1 cup baby bella mushrooms
- 1/2 cup sliced brussel sprouts
- 1 package of Miracle Noodle Fettucine Shirataki Noodles, prepared according to the package instructions
- 2 tbsp sesame seeds (optional)
For the sauce:
- 6 tbsp coconut aminos
- 2 tbsp smooth almond butter
- 2 tbsp water
In a large nonstick pan, heat the coconut oil over medium-high heat. Add the broccoli, brussels, carrots, and mushrooms and saute until tender- about 7 minutes. In the meantime, whisk the coconut aminos, smooth almond butter, and water in a small bowl. Add the miracle noodles and sauce to the sauteed veggies and sautee for another 3 minutes. Top with sesame seeds and voila!! SO GOOD.
Ingredients:
- 2 tablespoons of coconut oil
- 2 cups of broccoli florets
- 2 cups shredded peeled carrots
- 1 cup baby bella mushrooms
- 1/2 cup sliced brussel sprouts
- 1 package of Miracle Noodle Fettucine Shirataki Noodles, prepared according to the package instructions
- 2 tbsp sesame seeds (optional)
For the sauce:
- 6 tbsp coconut aminos
- 2 tbsp smooth almond butter
- 2 tbsp water
In a large nonstick pan, heat the coconut oil over medium-high heat. Add the broccoli, brussels, carrots, and mushrooms and saute until tender- about 7 minutes. In the meantime, whisk the coconut aminos, smooth almond butter, and water in a small bowl. Add the miracle noodles and sauce to the sauteed veggies and sautee for another 3 minutes. Top with sesame seeds and voila!! SO GOOD.
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