Pad Thai is a weekly staple in my diet, especially after a great workout. This version is bursting with great flavor and provides great nourishment via clean protein, vitamins and heart healthy fat.

What You'll Need

  • 2 cups spinach
  • 1 cup carrots
  • 4 cups shiitake mushrooms
  • 1/2 cup cashews
  • 1 onion
  • 4 cloves garlic
  • 1 small avocado
  • 1 lime
  • 4 tbsp lemongrass wok oil
  • 4 tbsp Bragg's Liquid Aminos
  • 4 tbsp Sriracha
  • 4 tbsp sesame tahini
  • 1 packet of King Soba noodles
  • salt & black pepper


Here's How

Chop and dice all your veggies and cook noodles according to package directions, set aside.
Heat up a large wok on medium high, throw in onions, garlic, salt & pepper to taste. Sauté in no oil until lightly browned at the edges. Throw in oil, carrots, mushrooms. Add a little more salt and pepper. Sauté until tender. Add Sriracha,  tahini, 1/2 lime juice and Bragg's liquid aminos. When veggies are nice and tender add noodles and spinach.  Mix really well together and cook until spinach is tender. Turn off heat.  Plate your dish, add cashews and a few cubes of avocado. Squeeze the rest of lime to taste.

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