This sauce can be used to make a traditional Pad Thai dish or as a sauce for a stir-fry over veggies and chicken or shrimp!
Approx. 1 cup sauce
2 tbsp fresh lime juice
1 clove garlic, minced
1/2 tsp red pepper flakes
1 tbsp tamari, to taste
1/4 tsp powdered ginger (or about 1/2 inch fresh, minced)
1/2 tsp rice vinegar
1/4 cup almond butter
1/4 cup coconut milk or tahini (I like the tahini for flavor, but the coconut milk thin the sauce if it is too thick)
1 tbsp maple syrup or 5 drops liquid stevia, to taste
Mix all ingredients together by hand or food processor until creamy. Add to stir-fry with veggies and meat, or see Paleo Pad Thai recipe for a more traditional dish!
Some veggies for stir fry.
Choose any of the following: onions, garlic, ginger, carrots, broccoli, snow peas, zucchini, summer squash, spinach, kale, bean sprouts
Proteins: chicken, pork, shrimp, scallops, tofu
Photo credit: Steve Snodgrass via Flickr