Almond Pad Thai Noodles

Traditionally this Thai dish uses peanuts, but our recipe uses almond slivers and almond butter to achieve its nutty flavor. Have it for lunch or dinner. If you want your meal to include more vegetables, add a side dish. Perhaps steamed broccoli florets, or cauliflower rice with vegetables.

Ingredients:

• 1 (8oz) package gluten-free pad thai rice noodles
• 2 tablespoons grapeseed oil
• 1 onion, thinly sliced
• 3 garlic cloves, smashed
• 1 fresh red chili pepper, seeded and minced
• 1/4 cup fresh lime juice
• 1/4 cup gluten-free tamari
• 1/4 cup water
• 1 cup fresh bean sprouts
• 1/2 cup slivered almonds
• 2 heaping tablespoons almond butter
• 1 cup fresh chopped cilantro, with extra to garnish

Directions:

1. Cook the noodles in a large pot of boiling water for 4 minutes or according to package directions, until just tender. Drain, rinse in cold water, and set aside.
2. Heat oil in a large pan, then sauté onion and garlic over medium-high heat for 2 to 3 minutes, or until aromatic.
3. Add the lime juice, tamari, water, and red chili. Reduce heat to medium-low and simmer, stirring constantly, for 5 minutes. Stir in almond slivers, beansprouts and cilantro. Remove from heat.
4. Working quickly, mix in almond butter, for a thin, creamy sauce. If the sauce is too thick, add a small amount of hot water.
5. Pour mixture over rinsed noodles and toss to coat. Serve immediately, divided among four serving plates and garnished with remaining cilantro.

Yield:
Makes 4 servings