Serves 2-3
Light, refreshing, and perfect for spring, this Cool Cucumber Noodle Pad Thai is a crisp, hydrating twist on a classic! Packed with fresh veggies and a creamy, nutrient-rich almond butter sauce, it supports digestion and keeps you feeling energized without the heaviness of traditional pasta dishes.
Ingredients (organic/biodynamic)
For the Cucumber Noodles:
- 2 large cucumbers, spiralized into noodles or sliced into thin strips
- 1 large carrot, julienned (optional for extra crunch)
- ½ c. shredded cabbage (optional)
For the Pad Thai Sauce:
- 3 Tbsp. almond butter
- 2 Tbsp. coconut aminos
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. lime juice
- 1 tsp. date syrup (optional for sweetness)
- 1 tsp. grated fresh ginger
- 1 small garlic clove, minced
- 1-2 Tbsp. water (to thin sauce as needed)
For Garnish:
- ¼ c. chopped cilantro
- 2 Tbsp. chopped almond (optional)
- Sesame seeds (optional)
Instructions:
- To prepare the cucumber noodles, decide on your preferred style—straight or spiralized. If using a spiralizer, run the cucumber through to create noodle-like strands. Alternatively, you can slice the cucumber into thin strips using a knife or vegetable peeler for a similar effect.
- In a small bowl, whisk together almond butter, coconut aminos, apple cider vinegar, lime juice, date syrup, ginger, and garlic. Add water a little at a time to reach your desired sauce consistency.
- In a large bowl, add cucumber noodles, carrots, and cabbage (if using). Pour the Pad Thai sauce over the veggies and toss gently to combine, ensuring everything is evenly coated.
- Top with fresh cilantro, chopped almonds, and sesame seeds.
- Serve immediately and enjoy this fresh, light Pad Thai!