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Wednesday 13 May 2015

LillyPad Pad Thai

This dish by Karen has become a LillyPad favourite. Try it yourself for a great, guilt-free Thai inspired treat.



Ingredients:

  • 2 cups zuchini noodles (spiral sliced)
  • 2 cups bean sprouts
  • 1 cup green onions, thinly sliced
  • 2 eggs, cooked in a thin scrambled layer and chopped
  • 2 cups red pepper, thinly sliced or spiral sliced
  • 2 tsp grapeseed oil
  • 1/4 cup of coconut aminos or soy sauce
  • 2-3 garlic cloves, grated
  • cilantro, bunch
  • cayenne to taste
  • 1 inch piece of ginger, grated
  • lime juice
  • 1 packet stevia (optional)
  • 1 Tbsp Walden Farms peanut butter (optional)
  • thai pepper (optional garnish)

Directions:

  1. Combine the coconut animos/soy sauce, garlic, half the cilantro, cayenne, ginger, lime juice, stevia, and peanut butter in a blender / magic bullet. Taste it and season appropriately until you like the flavor. 
  2. Heat a large non-stick skillet or wok on med-high. Add the grapeseed  oil to it and make sure to coat the pan.
  3. Add bean sprouts, red pepper and zucchini. Stir fry for  1-2 minutes while stirring consistently.
  4. Add the sauce and stir for 2 minutes until heated through and ingredients are coated.
  5. Add the cooked eggs and gently mix in.
  6. Garnish with green onion, cilantro and/or thai peppers.

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