Pad Thai with Sauce
You can use a spiral slicer for noodles or use a vegetable peeler to make pasta like strips. The sauce is delicious! You may also use the sauce for a dip, or pour it over other vegetables for a great tasting dish!
Pad Thai Noodles
  1. 1 large yellow squash
  2. 4 cups mung beans
Pad Thai Sauce
  1. 1 cup almond butter
  2. ½ cup orange juice
  3. 2 tablespoons tamari, soy, or nama shoyu
  4. 2 tablespoons honey
  5. 1-2 tablespoons fresh ginger
For noodles
  1. Spiralize the yellow squash into angel hair type noodles and place on a large flat plate. You may use a vegetable peeler if you don’t have a spiralizer. Place mung beans on top of the yellow squash.
For Sauce
  1. In a blender, blend the sauce ingredients until smooth and creamy. If you want thicker sauce add more almond butter. If you want a thinner sauce, add more orange juice.
  2. Pour sauce over mung beans and let it drip into the dish.
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