Nut Free Pad Thai

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Today I took an amazing class at Physique57 taught by my friend Julianne (she’s a teacher in training and she’s amazing)! After class, we got to chatting about nutrition. She mentioned that since she is constantly taking class, teaching class, working out, and training, she is always hungry. She said that she is “good” all day, and then when she gets home, all she wants are carbs and fat. Sound familiar?

When we are active, whether that means lots of physical activity, or mental activity, we’re burning lots of calories. Out bodies need the type of fuel that it can best utilize to keep us going at peak performance. Often times, when our hunger takes over (I call this HANGRY.. and it’s real), we grab the quickest thing, and throw all caution to the wind. That sometimes means that we reach for pizza, chinese food, or a quick take out rather than nourishing our bodies with the foods that it is actually craving.

Julianne mentioned that she craves Pad Thai. So, I decided to create a healthy version of her favorite dish! Since I am SERIOUSLY allergic to peanuts, I decided to make this recipe nut free. The verdict? DELICIOUS…like really delicious.

 

 

Nut Free Pad Thai
 
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Serves: 1-2 servings
Ingredients
  • FOR THE SAUCE
  • ¼ cup boxed unsweetened coconut milk
  • 2 TBS sunflower seed butter
  • 1 TBS soy sauce
  • 1 clove garlic minced
  • ½ tspn ginger minced (or ¼ tspn ginger powder)
  • 2 TBS lime juice
  • ½ TBS sriracha sauce
  • 1 egg white
  • salt to taste
  • FOR THE BASE
  • broccoli chopped
  • 3 stalks of green onion chopped
  • 2 Medium carrots grated
  • Sugar Snap Peas chopped
  • 1 X-Large yellow zucchini (spiralized)
  • 1 small green zucchini (spiralized)
  • ⅛ cup water
  • 1 TBS raw sunflower seeds for topping
  • Optional: Add a protein of choice such as shrimp or chicken
Instructions
  1. In a medium bowl, combine all sauce ingredients. Mix together completely. Set aside
  2. Spray a pan with non-stick cooking spray. Add all veggies and water. Cover, and turn flame to medium heat. Cook veggies for about 5 minutes. Uncover, and drain excess water. Pour sauce into the pan. Mix in completely. Cook for another 5 minutes. Transfer to bowl, top with additional sunflower seeds and enjoy!

 

NOTE: This can also be made with your favorite nut butter (Almond, cashew, etc)!

If you don’t have a spiralizer, simply slice zucchini very thin, or use a vegetable peeler to create thin sheets.

I really loved this dish and the fact that it is nut free. Even if you aren’t allergic to nuts, try this one out!!!

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