You won’t even miss the noods.
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:
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
– 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
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 🥰
17 Comments Add yours
Thank you for this recipe, it looks delicious
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!
What a delicious bowl of food – some lovely flavours! 🙂 I will give this a try soon, for sure.
oh my gosh this looks amazing!! I’m looking for more meatless, carb-less dishes and this one seems perfect!
Super cute page. Glad I found you! I will be sure to watch you online!
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!
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.
ooo this looks so delicious! Love seeing a bright colourful plate of food
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!
WOW this looks incredible! Would never guess this doesn’t have noodles in it! Definitely gonna try this recipe! -Tonya Morris
This looks so yummy. My husband loves pad thai so I’ll have to try this. The sauce makes all the difference.
Oh yum, this is a recipe after my own heart! I like that it’s noodleless too, what a fun concept!
This looks neat! You get all the textures of noodles but with all the fuller flavors of veggies!
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.
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Awesome! Thanks girl. Let me know how it goes ❤️
I love Pad Thai! I have never tried it without noodles; I love this spin on a great recipe!
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Thank you! I try to think outside the box. It doesn’t always work, but this time i think it did!