Almond Pad Thai With Shiritaki Noodles
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings
- 2 tablespoons sesame seeds
- 2 tablespoons coconut oil
- 2 cups broccoli florets
- 2 tablespoons smooth almond butter
- â½ cup peas
- 2 cups shredded peeled carrots
- â½ red pepper, thinly sliced
- 6 tablespoons coconut aminos
- 2 tablespoons filtered water
- 1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions
- â¼ cup thinly sliced green onions
- Carbohydrate 108 g(36%)
- Cholesterol 83 mg(28%)
- Fat 32 g(49%)
- Fiber 12 g(49%)
- Protein 25 g(49%)
- Saturated Fat 14 g(72%)
- Sodium 942 mg(39%)
- Calories 806
Preparation In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes. Whisk the coconut aminos, almond butter, and water in a small bowl. Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds. From Body Love Every Day: Choose Your Life-Changing 21-Day Path to Food Freedom © 2019 by Kelly LeVeque. Reprinted with permission by William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes. Whisk the coconut aminos, almond butter, and water in a small bowl. Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds. From Body Love Every Day: Choose Your Life-Changing 21-Day Path to Food Freedom © 2019 by Kelly LeVeque. Reprinted with permission by William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
