Almond Butter Pad Thai with Miracle Noodles

This delicious recipe was shared with me by my naturopathic doctor, and I couldn’t wait to pass it along.

Miracle noodles (made from konjac root) are rich in soluble fiber that may help support healthy cholesterol levels. Paired with lean protein, colorful veggies, and a creamy almond butter sauce, this meal is satisfying, blood sugar friendly, and full of flavor. A nourishing way to care for your heart and feel well-fed, too.

Almond Butter Pad Thai with Miracle Noodles

Serves 4
Ingredients:

• 2 packs fettuccini style miracle noodles/shirataki noodles (7-8 oz each)
• 1 lb ground chicken breast
• 2-3 TBSP olive oil
• 2 cloves garlic, minced
• 1 inch fresh ginger, peeled and grated
• 1/4 tsp red pepper flakes (optional)
• 1 red bell pepper, thinly sliced
• 1 large carrot, shredded
• 1 cup purple cabbage, shredded
• 1 cup edamame, shelled
• 3 green onions, sliced
• 1/2 cup cilantro leaves, for garnish
• 1/4 cup chopped nuts (almonds, peanuts, cashews), for garnish
• 1 lime, cut into wedges

Almond Butter Sauce Ingredients:

• 1/3 cup almond butter
• 3 Tbsp soy sauce, tamari or coconut aminos
• 2 Tbsp rice vinegar
• Juice of 1/2 lime
• 1 Tbsp maple syrup
• 1 tsp olive oil
• 1-2 tsp sriracha, to taste
• 2-4 Tbsp warm water, to thin it out

Instructions:

1. Prep the noodles: Rinse miracle noodles. Drain. Dry-fry in a hot pan 5 min until the water evaporates. Set aside. This helps them achieve the best texture and keeps your sauce from getting watery. Transfer to a plate and set aside.
2. Make the sauce: Whisk all sauce ingredients until smooth. Add warm water 1 Tbsp at a time until it’s pourable but still coats a spoon. Set aside.
3. Cook chicken: Heat 1 Tbsp oil in a medium skillet over medium heat. Add ground chicken, breaking it up. Cook 5-6 min until no longer pink. Stir in garlic, ginger, green onion, and pepper flakes (if using).
4. Stir-fry veggies: In a separate large skillet, add 1-2 TBSP of oil. Add bell pepper, carrot, cabbage, and edamame. Stir-fry for a few mins.
5. Add noodles and chicken to the large pan with the veggies. Pour sauce over and mix well.
6. Top with green onion tops, cilantro, nuts, and lime wedges.

*If you want to make it plant-based, swap the chicken for crumbled tofu or tempeh.

Recipe Source