Almond Pad Thai with shirataki noodles for a healthy twist

Ingredients for Almond pad Thai with shiritaki noodles

• 30 ml coconut oil

• 240 g broccoli florets

• 240 g shredded, peeled carrots

• 75 g red pepper, thinly sliced

• 120 g peas

• 90 ml coconut aminos

• 30 g smooth almond butter

• 30 ml filtered water

• 200 g fettuccine shirataki noodles, prepared according to package instructions

• 30 g spring onions, thinly sliced

• 30 g sesame seeds

How to make Almond pad Thai with shiritaki noodles

1. Heat the coconut oil in a large frying pan over medium-high heat.

2. Add the broccoli, carrots, red pepper, and peas. Sauté for 6–8 minutes until tender.

3. In a small bowl, whisk together the coconut aminos, almond butter, and water until smooth.

4. Add the shirataki noodles and the coconut aminos mixture to the frying pan. Stir to combine thoroughly.

5. Top with chopped green onions and sesame seeds before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.