Pad Thai
Makes 2 – 3 servings.

3/4 cup raw almond butter
1/2 cup orange juice (freshly juiced!)
1 T minced fresh ginger
1 T nama shoyu (soy sauce)
1 T miso (optional)
1 t minced garlic
2 T honey/agave nectar
1/8 t cayenne pepper

Blend all ingredients in a food processor or blender until smooth. For a thicker sauce, add more almond butter…to thin it out, add more juice. Add more nama shoyu or sea salt to taste.

Prepare the “noodles” and then pour the sauce over them to marinate (let them sit for about 10 minutes) and then top them with a mixture of the following:

Sprouts! Mung bean sprouts are the best…so crunchy and perfect for this dish, but alfalfa sprouts are great too.

• Julienned red and yellow peppers

• Shredded carrots

• Grape tomatoes

• Scallions

• Fresh Cilantro

• Fresh Basil

• Fresh Mint

• Serve in a bowl and/or on top of a large bed of mixed greens. Yum!!

Recipe courtesy of Happyfoody.com