You won’t even miss the noods.
Promise.
I don’t know. You be the judge. Do you miss them in there?
Ok, full disclosure. I pretty much got this recipe from the Minimalist Baker blog. I made it probably 9 zillion times, made a few tweaks, removed the tofu and this is how I like it best. So I wanted to document it here for future reference.
Ok, here are the deets.
What you need:
Ingredients-
SAUCE:
1. 2.5 tbsp almond butter
2. 2 tbsp coconut aminos (can totally sub soy sauce or Tamari!)
3. Juice from 1 lime
4. Pinch red pepper flakes
5. 1tbsp maple syrup
VEGGIES:
– 1/2 head of cabbage, sliced thinly (think noodle-ish looking strips
– 1 med orange bell pepper
– 4 long carrots, shaved with a peeler (see image below)
– 6 large collard leaves, stems removed (roll them lengthwise and then slice them thinly to create mor noodle like strips (also see image below)
– 1/2 tsp fresh grated ginger
– 1 tsp coconut aminos
Instructions:
1. Blend all sauce ingredients in a high powered blender. Once incorporated add a little bit of warm/hot water (1/4c or so) so the ingredients will emulsify a bit. You will notice the sauce changes color. You can also totally whisk the ingredients together, I just blend it because sometimes nut butters annoy me to whisk! Im lazy and high maintenance, what can I say?
2. For the veggies, heat a large skillet over medium heat and add about 1 tsp sesame oil and add your cabbage and bell pepper for about 2 minutes. Add the 1 tsp coconut aminos
3. Add the collard green strips and carrots. Sauté for a couple more minutes and then add the almond butter sauce mixture.
4. Toss to coat evenly and sauté for a couple more minutes. Feel free to taste here to see if you like the flavors. You can always squeeze in a bit more like for tartness, maple syrup for sweetness or the aminos for a saltier palate 🥰
Healthy Habitually 
Thank you for this recipe, it looks delicious
LikeLike
This is such a great way to get in that awesome flavor and still keep the carbs low. I’ll have to give this a try!
LikeLike
What a delicious bowl of food – some lovely flavours! 🙂 I will give this a try soon, for sure.
LikeLike
oh my gosh this looks amazing!! I’m looking for more meatless, carb-less dishes and this one seems perfect!
LikeLike
Super cute page. Glad I found you! I will be sure to watch you online!
LikeLike
I love finding a new vegetarian recipe to try. I’m always so scared I am going to mess it up somehow. This looks easy enough for me though. Thanks!
LikeLike
I have eaten vegan pad thai before but it was made with zuchinni noodles instead of vegetables. I think your recipe is delicious and I will try it sometimes.
LikeLike
ooo this looks so delicious! Love seeing a bright colourful plate of food
LikeLike
I’m a Pad Thai Lover! I can’t believe there is a noodle – less way! This recipes looks so yummy! Thanks so much for sharing!
LikeLike
WOW this looks incredible! Would never guess this doesn’t have noodles in it! Definitely gonna try this recipe! -Tonya Morris
LikeLike
This looks so yummy. My husband loves pad thai so I’ll have to try this. The sauce makes all the difference.
LikeLike
Oh yum, this is a recipe after my own heart! I like that it’s noodleless too, what a fun concept!
LikeLike
This looks neat! You get all the textures of noodles but with all the fuller flavors of veggies!
LikeLike
oh yum….it’s so weird to see almond butter in a recipe with cabbage like I would have never considered a recipe like that haha…and I love how you blended everything to simplify it into a sauce…def looks delicious and oh so healthy…bookmarking to give it a try soon.
LikeLiked by 1 person
Awesome! Thanks girl. Let me know how it goes ❤️
LikeLike
I love Pad Thai! I have never tried it without noodles; I love this spin on a great recipe!
LikeLiked by 1 person
Thank you! I try to think outside the box. It doesn’t always work, but this time i think it did!
LikeLike