Yield: 2 servings

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For the sauce:

3 tablespoons coconut aminos

1/2 cup almond butter (you can also use cashew butter)

2 dates, pitted

Juice of 1 lemon

1/4 cup olive oil

1 teaspoon ginger

1 teaspoon cayenne pepper

1/4 cup water

 

For the pad thai:

1 tablespoon coconut oil

1 red bell pepper, sliced into quarter inch slivers (plus extra for garnish)

1 cup thinly sliced cabbage (plus extra for garnish)

1 tablespoon fresh ginger, grated

1/4 cup basil, thinly sliced

1 12-ounce bag of kelp noodles

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Directions:

Place kelp noodles in water + 1 tablespoon baking soda for 20 minutes. Make sure the baking soda and water are mixed well before placing the kelp noodles in the bowl. While kelp noodles are soaking, give the noodles a couple of cuts with scissors, making them into smaller noodles, easier to eat. Prepare sauce while you wait.

Mix all ingredients for the sauce in a high-speed blender. Set aside.

Heat 1 tablespoon of coconut oil in a saucepan. Gently saute cabbage, bell pepper, and ginger. Add sauce, then stir in rinsed kelp noodles.

Garnish with extra sliced cabbage, bell peppers, and optional chopped almonds. Top with fresh basil and serve. Enjoy!