• 4 large zucchini
  • 2 shredded carrots
  • 1/2 c. shredded red cabbage
  • 1/2 red pepper
  • 2 tbsp. coconut oil
  • 1 tbsp. chopped ginger
  • 3 garlic cloves minced
  • 1 tbsp. toasted sesame seeds
  • or hemp seeds
  • Sauce:
  • 1/2 c. Niki's coconut butter
  • or tahini
  • 1/4 c. water
  • 1/2 tsp. pink Himalayan sea salt
  • 3 pitted dates or few dashes stevia
  • Juice of 1 lime
  • Add Chicken Tenderloins for dinner

This is another one of those recipes where I ask myself, “Now why didn’t I think of that?”  I had a gathering at my house and my friend brought over this delicious raw dish!  I made a few changes  and added chicken to my recipe.

I couldn’t believe how the sauce came out and that it really had that Pad Thai flavor we all love {except so much healthier and soy-free}. Paring it with zucchini noodles is just brilliant and so satisfying!  I actually was craving it!

I made this dish for the third time in North Carolina while on vacation but unfortunately I had forgotten to pack my spiralizer.  It was on my mental list to pack as an after thought but at least my Vita mix made it!  Driving to your destination has it’s advantages because you can bring your pillow and important things like kitchen sink!

Had I known I would have brought my hefty grater, peeler, special knives and my cookware! Although this cabin had the kitchen basics, I am certain it hadn’t seen this much culinary action. Also, cooking in pots laden with polytetrafluoroethylene {teflon} really wigged me out and the doc was not so keen on it either.  They actually had one small glass tea pot in the cabin and I boiled and reheated most of our food in that in batches. I know we are extreme…it is all good.

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I was bent on making this Pad Thai dish; one because I was craving it {look out if I am craving it I would climb Mount Everest for it}.  Secondly, I needed another taste tester and we had Adriana’s cousin visiting from college.  I was all over that! Love a full house!

Done deal, I was most certainly making it but now I had to find a store to purchase that beloved noodle gadget.  Making this one recipe was turning out to be quite a project!   I googled {before google we wasted so much time} and found out Target had a few options! I actually bought their mini hand held spiralizer for only $9.99!!

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I used my favorite Nikki’s Coconut Butter {honey pecan pie flavor} for the base of the Pad Thai sauce and if you want to get 10% off use the link at the bottom of the pictures. Oh and Pumpkin season is right around the corner so look on the shelves for her pumpkin flavor!!

If your not sold on spending $49-$150 on the counter ones, Target has you covered.  I have to say my hand did get tired by the twisting and turning of the third zucchini.  If you were making this often I personally would invest in a counter one or purchase the attachment for your KitchenAid from Williams-Sonoma.

That inexpensive Veggetti Spiralizer was a nice parting gift for my niece to go back to college with!  It was a win win for all because I am all about gifts and real yummy food!  Mission accomplished!

Don’t try to say Veggetti Spiralizer too many times in a row or you might twist your tongue into a knot and end up in the ER swearing it was the polutetrafluoroethylene that poisoned you and made you slur your words.  It could happen because it is that toxic!

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Seriously, even if you don’t make this recipe which I hope you do because it is so tasty, I sincerely beg you to get rid of your teflon coated pots and pans.  You can purchase stainless steel cookware even from Costco.

Oh and God forbid if your telfon is scratched PLEASE you are worthy of new cookware!  There is much research out that explains the dangers of these synthetic chemicals leaching into foods and effecting our health adversely.  Just try to say that ill-looking word polutetrafluoroethylene.  It hurts to even try and read it.

Our bodies are bombarded daily by the least suspecting culprits but if we can control the ones we know about the accumulative effect is less and hopefully we won’t fall prey to disease.  Remember knowledge is power so take this nugget and run with it all the way to your kitchen!

On a happier note, I thought I would share some of our vacation pictures with you.  All this gloom and doom is enough to make you want to slump over like someone hit you with a teflon pan {wink}.  So let’s jump for joy like my pretty little Adriana did in the Biltmore Gardens.

I think I smelled every flower because at one point I got so dizzy from the inhalations and pure high of such glorious smells!  You can see we even collected fallen petals and had a confetti party!  If you haven’t visited the Biltmore it is full of history and magical wonder!

 

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The last group of pictures you can see the fairy houses we built in the forest next to our cabin in the trees.  The best thing about vacations are you can sit with your kids {or self} and let your inner child play!  Also, these sunflowers were almost human like with their stately attendance to the sun in the sky.

I just marvel at how they erect themselves towards the warmth and glow of the sun and change directions accordingly.  Sunflowers hold a beautiful metaphor that we should keep our heads high towards the light and love in the midst of our stormy weather.  Now go eat some Pad Thai and throw out your teflon pans.

 

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If you want to check out my friend Nikki and her delicious coconut butters click this link and you can get 10% off your order.  I am in love with Vanilla Batter Cake {honey pecan pie, mint chocolate chip too} and so excited for the flavor of the season Pumpkin Coconut Butter!!

Zucchini Noodle Pad Thai {paleo, raw, vegan, nut & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 4

Ingredients
  • 4 large zucchini
  • 2 shredded carrots
  • ½ c. shredded red cabbage
  • ½ red pepper
  • 2 tbsp. coconut oil
  • 1 tbsp. chopped ginger
  • 3 garlic cloves minced
  • 1 tbsp. toasted sesame seeds
  • or hemp seeds
  • Sauce:
  • ½ c. Nikki’s coconut butter
  • or tahini
  • ¼ c. water
  • ½ tsp. pink Himalayan sea salt
  • 3 pitted dates or few dashes stevia
  • Juice of 1 lime

Instructions
  1. If making chicken tenderloins cook those while you prepare everything else.
  2. With a spiralizer make your zucchini noodles. Set aside.
  3. In a large frying pan add oil, cabbage & garlic.
  4. Cook for few min. low-med. heat until tender.
  5. Add carrots, chopped red pepper, noodles and cook for a few more min.
  6. Place noodles and vegetables in a large bowl.
  7. In a blender puree coconut butter, water, dates, ginger, lime juice and salt.
  8. Stir sauce over noodles and serve with chicken, sprinkled sesame seeds or hemp seeds.

Notes
To keep this recipe raw you could add the garlic and ginger to the sauce in the blender if you are ok with raw garlic. I personally like the cabbage cooked for easier digestion. I have used Nikki’s Honey Pecan Pie coconut butter as well as the plain coconut butter and it tastes amazing. If using the Honey Pecan Pie you can omit the dates otherwise it will be too sweet. If you want to keep the sugar low use few dashes of stevia. Also, in the asian isle of the health market you can find roasted sesame seeds called Gomasio {roasted sesame seeds, sea salt and seaweed}. This is one of our favorite condiments to add on vegetables and fish or chicken. Add ¼ cup of sauce if you like the texture closer to traditional Pad Thai. The sauce is so delicious if you have any left over use it on a salad or it will keep up to a week in the refrigerator. To make this a complete meal I cooked some chicken tenderloins in the frying pan with sesame seeds {Gomasio}. Please use organic when you can.

With a Spoonful of Health,

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