Orange Pad Thai
It’s Monday Meal Day!!
For your gastronomic delight Mark whipped this up for us last night. I was busy studying, so I asked him to do some searching on the Internet and find something gluten-free, dairy-free and vegetarian. I must have him well trained as he mosied over (without gritted teeth this time at the various food restrictions outlined) to my go-to site The Healthy Apple and made a variation of Aimee’s Pistachio Orange Pad Thai. He swapped around a few ingredients to match what we already had in the pantry and fridge, and I’ve gotta say it’s a winner!
Here is what you need.
Ingredients:
4 Tbsp almond butter
2 tsp agave syrup
1/3 cup gluten free soy sauce
juice of two limes
juice of two oranges
1/2 tsp chili flakes
1 chopped onion
1/2 tsp minced garlic
2 cups mung bean sprouts
1 packet pad thai noodles
1 small bunch of spring onions
small handful pistachios
zest of one orange
1 Tbsp finely chopped fresh basil
Directions:
Prepare the pad thai noodles as per instructions.
In a mixing bowl combine the almond butter, agave syrup, soy sauce, lime juice and orange juice.
In a wok or large pan stir fry the garlic in a splash of olive oil, then add the onion and stir fry until lightly browned.
Add the almond butter mixture, chili flakes, bean sprouts and noodles. Keep stirring until the mixture thickens.
Serve into bowls, and sprinkle chopped spring onions, orange zest, a handful of pistachios and fresh basil.
Serves approx 4 adults.
Super simple, and so good!
Enjoy
Cheers
Ali
Question for today: Who is the cook in your family? Do you have a partner or family member that is happy to cater to your dietary needs/restrictions when they cook?
