Pay It Forward Pad Thai


Step 1
  • 3/4 cup almond butter
  • 1/2 cup orange juice
  • 1 tbsp minced fresh ginger
  • 1 tbsp coconut aminos
  • 1 tsp minced garlic
  • 2 tbsp maple syrup or honey
Step 2
  • 3 zucchinis, spiralized
  • 2 large handfuls of bean sprouts, approx 2 cups
  • 3/4 cup chopped nuts (use almonds and cashews)
  • 1 red or yellow bell pepper, sliced into strips
  • 4 green onions, diced
  • 1/2 cup fresh chopped cilantro
  • juice from one lime
  • 1 tbsp raw, cold‐pressed olive oil


Blend Step 1 ingredients until you have a smooth Pad Thai sauce.
Place all of STEP 2 ingredients together in a bowl.
Pour the STEP 1 Pad Thai sauce on the vegetables and sprouts until well coated.
Add a dash of sea salt if desired and enjoy!

Tip: After spiralizing the zucchini, spread it out on a tray and cover lightly with waxed paper.
Let set for up to 8 hours on countertop so that it will be slightly “dehydrated”.  
This will help keep this dish from becoming “watery”.


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