Healthy Pad Thai

Healthy Pad Thai

We recently began getting our weekly CSA (Community Supported Agriculture), so I am 100% in cooking mode.  Each week brings a new opportunity to use my imagination and creativity to produce wonderful fresh dishes with local fare.  We have fallen in love with Greenbrier Farms and get all of our produce and some of our meats (chicken) from them.  They run a wonderful farm where their love for the animals and the crops is evident in their weekly production.  They use the best methods for farming and therefore yield beautiful, healthy, seasonal foods.  Please check out their website at www.greenbrierfarms.com.  This week we were loaded with greens.  Our bag contained green garlic, spinach, bok choy, swiss chard and green onions to name a few.  My mind immediately went to Thai cuisine.  I am a huge lover of Thai food, but I realize it is often loaded with sodium or even worse, MSG.  So, since I keep my pantry and fridge stocked with items that can quickly produce an Asian meal, I began preparing my version of Pad Thai.

The creamy sauce for this recipe is non-traditional as I opted for ingredients such as almond butter and tahini to help increase the protein level as well as the nutritional value of this dish.  If you are unfamiliar with tahini, it is sesame seed paste, and contains high levels of magnesium, calcium and iron.  Most people are familiar with its use in hummus, but it can also be added to smoothies, salad dressings or marinades.  I am excited about this recipe as I hope it helps families to introduce new foods and flavors into their meal planning.  I understand that bok choy is one of those greens that many are not very familiar with and my hope is that this recipe will allow you to dip your toe into the wonderful world of Thai food.  I hope you all enjoy!

 

Healthy Pad Thai

1 TBSP coconut oil

1 bulb green garlic – chopped

thumb size piece fresh ginger – chopped

2 small green onion – chopped (leave some for final garnish)

2 stalks celery – chopped

3 medium carrots – chopped

3/4 cup broccolini – chopped

2 cups bok choy – chopped

8 oz brown rice noodles – cooked according to package directions

Sauce

1 TBSP creamy almond butter

1 TBSP tahini

1 TBSP full fat coconut milk

1 TBSP plus 1 tsp tamari

1 TBSP brown rice vinegar

1 tsp pure maple syrup

1 tsp garlic powder

1 tsp ground ginger

1/4 tsp celtic sea salt

In a wok or large sauté pan, add coconut oil.  Add all the chopped vegetables except the bok choy.  Saute until vegetables are tender.  Add the bok choy and sauté just until wilted.  In a small bowl, add the sauce ingredients in the order listed and stir until creamy and well combined.  To the sautéed veggies, add the noddles and sauce.  Toss to coat.  Sprinkle each bowl of noodles with remaining green onions.  You may wish to add a drizzle of tamari to the finished dish, depending on taste preference.