Editor’s note: This plant-based recipe serves as the introduction of our second recipe blogger for the Food Revolution Network blog. Katie Mae is a nutritionist and culinary chef. We hope you enjoy this light, fresh salad, which is perfect for summer lunch or dinner.
[edamam-recipe-recipe:45]
Oil-Free Pad Thai Sauce
Makes 1½ cups
Ready in 5 minutes
Ingredients:
- 4 dates, pitted
- ¾ cup water
- 1½ limes, juiced
- ¼ cup peanut or almond butter
- 1 tablespoon Tamarind paste
- 2 teaspoons fresh ginger, grated
- 1/8 teaspoon red pepper flakes
Instructions:
Add all of the ingredients to a blender. Blend until sauce has a smooth consistency.
CHEF’S NOTE
With liquid amounts above, it may take a little bit of time to coat all of the noodles and
veggies in the sauce. A little more water added would help with this, but note that it will
slightly dilute the flavor of the sauce and as the dish sits, more of the sauce will end up
on the bottom of the bowl.
What do you think of this plant-based recipe?
Note: Images from Katie Mae.
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