Kelp and Zucchini Noodle Pad Thai

Servings: 2 servings

Time:

Ingredients:

¼ cup peanut or almond butter

2 tablespoons tamari (or low-sodium soy sauce)

1 tablespoon toasted sesame oil

1 teaspoon peeled and finely grated ginger

1 garlic clove, minced

1 lime, juiced

2 zucchinis, spiralized or peeled lengthwise with a julienne peeler

12 ounces kelp noodles, rinsed and soaked for 30 minutes in water with a squeeze of lemon juice and sprinkle of salt

1 avocado, sliced

2 green onions, sliced

¼ cup toasted almonds

Handful of cilantro, roughly chopped

Handful of basil leaves, chopped

Gomashio, toasted sesame seeds or hemp seeds, for serving

Directions:

1. Add the peanut butter, tamari, toasted sesame oil, ginger, garlic and lime juice to the bowl of a food processor and blend until smooth. Taste and adjust the seasoning as necessary. Add in 3 to 4 tablespoons water, 1 tablespoon at a time, until the peanut sauce is the consistency you’d like.

2. In a large bowl, toss together the zucchini and kelp noodles. Spoon in the peanut sauce little by little until the veggie noodles are dressed as much as you’d like. Toss to make sure all of the noodles are evenly coated.

3. Transfer the noodles to a serving bowl. Top with the avocado, green onion, almonds, cilantro, basil and gomashio.