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Pad Thai (Gluten-Free)
Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple. Amie shares her passion for and approach to "Clean Eating" by focusing on natural, whole foods and ingredients that are good for you and your body. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.View all articles by Amie Valpone
Pad Thai is the perfect Asian dish to make when you want to add a slightly spicy and tangy taste to your dinner.
Gluten-Free, Dairy-Free and Vegetarian
- 4 Tbsp. organic almond butter
- 1 Tbsp. honey
- 1/3 cup San J gluten free soy sauce
- 1/3 cup freshly squeezed orange juice
- 1/2 tsp. red pepper flakes
- 1 small sweet onion, chopped
- 1 clove garlic, minced
- 2 Tbsp. sesame oil
- 1 tsp. chili powder
- 2 cups bean sprouts
- 8 oz. rice noodles
- 1 small bunch scallions, chopped
- 1 tsp. fresh ginger, grated
- 2 Tbsp. ground flax seeds
- 1 Tbsp. cashews, crushed
- 1/6 tsp. orange zest
- 1 Tbsp. fresh basil, finely chopped
- Lime wedges, for serving
- Prepare rice noodles, drain and set aside.
- In a medium sized mixing bowl combine almond butter, honey, gluten free soy sauce, orange juice, and red pepper flakes. Set aside.
- In wok, stir fry garlic in 1 Tbsp. oil for 1 minute or until lightly browned. Add remaining oil and onions; cook for another 2 minutes.
- Add peanut butter mixture, chili powder, bean sprouts, and noodles. Continue to mix until sauce thickens.
- Transfer to serving dishes.
- Serve warm with a sprinkle of fresh ginger, scallions, ground flax seeds, cashews, orange zest and fresh basil. Garnish with lime wedges.
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