This rendition of pad thai evokes a dynamic harmony of flavor and texture. Tender baby bok choy and crunchy kohlrabi are loaded with phytonutrients and antioxidants. Kelp noodles  are a raw food, gluten-free, low-glycemic, low-calorie alternative to traditional rice noodles. The flavor-forward, creamy Pad Thai sauce is an absolute winner and excellent to serve otherwise with any type of vegetables or as a dipping sauce.

YIELD: 4-6 SERVINGS

INGREDIENTS:

Kohlrabi & Baby Bok Choy:
3 heads baby bok choy, trimmed and cut
1 medium kohlrabi, trimmed, peeled and cut into matchsticks
1 tablespoon lemon juice
2 teaspoons umeboshi plum vinegar
2 teaspoons unscented coconut butter/oil
1 teaspoon nama shoyu
1/2 teaspoon agave nectar, maple syrup, palm sugar or coconut sugar

Kelp Noodles:
2 12-oz package Kelp Noodles
juice of 1 lemon

Pad Thai Sauce:
1/3 cup raw almond butter or 3/4 cup soaked almonds
1/2 cup chopped young coconut meat
2 tablespoons unscented coconut butter/oil
2-3 tablespoons nama shoyu or tamari
1-2 tablespoon lime juice, to taste
1-2 tablespoons chopped ginger, to taste
1 small clove garlic
½ to 1 thai chili pepper, chopped
1 tablespoon agave nectar, maple syrup, palm sugar or coconut sugar (optional)
1 medjool date, pitted
¼ cup coconut water or filtered water, or as needed to blend

1 cup young coconut meat, sliced thinly into noodles (optional)
¼ cup chopped cilantro
2 tablespoons finely sliced scallions
2 tablespoons chopped almonds
mung bean sprouts
lime wedges

PROCEDURE:

Baby Bok Choy & Kohlrabi:
1. Trim the bottom of the bok choy. Cut across stems into ½-inch pieces.
2. Trim and peel the kohlrabi. Cut into matchsticks
3. Toss bok choi, kohlrabi and kelp noodles with lemon juice, umeboshi plum vinegar, coconut oil, nama shoyu and sweetner. Allow to marinate for 1-2 hours to soften or warm in a double boiler for a few minutes to soften.

Kelp Noodles:
1. Toss Kelp noodles with the juice of 1 lemon and allow to marinate for 30 minutes to soften, stirring occasionally. Drain and rinse noodles.

Pad Thai Sauce:
1. In a blender or high-speed blender, place almond butter or almonds (a high-speed blender is recommended if using whole almonds to blend smoothly), cocnut meat, coconut butter/oil, nama shoyu or tamari, lime juice, ginger, garlic, chili pepper, sweetener if desired and ¼ cup coconut water or water (if using coconut water, additional sweetener may not be needed). Blend until very smooth, adding additional liquid only as necessary to blend.
2. Toss sauce together with marinated kohlrabi-bok choy, kelp noodles and coconut noodles if using. Let stand for 15 minutes to 1 hour for flavors to marry and for kelp noodles to soften.

SERVICE

Serve garnished with chopped cilantro, scallions, chopped almonds, mung bean sprouts, and lime wedges.

LEFTOVER STORAGE

Store in a sealed container in the fridge for up to 3 days.