Citrus Ginger Pad Thai

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This Pad Thai Recipe is from Megan Elizabeth!  The amazing Mallory Rotondo and I both agree that it is SO good!!!!!  So refreshingly light and satisfying.  The perfect combination of tangy and sweet with a warm ginger sesame, creamy feel.  Fine dining is all I do these days apparently!

Ginger Citrus Noodles  Blender or  Food Processor; I didn’t measure anything, and it turned out just fine 🙂

Dressing

  • ½ cup orange juice
  • 1/3 cup coconut meat
  • ½ cup (measured not chopped) fresh cilantro
  • 1/3 cup chopped scallions (I didn’t have scallions)
  • 2 Tbs fresh lemon juice
  • 2-3 big sage leaves
  • chopped ginger- slice the size of a quarter, chopped little
  • 1 ½ Tbs of raw tahini (I used ground raw sesame seeds)

Pad Thai Noodles

  • ½ cup of spiralized or shredded carrots (we didn’t have any carrot)
  • ½-1/3 small red pepper sliced as thin as possible (Mallory diced- I liked the bite of pepper!)
  • 3 ½ – 4 cups of spiralized zucchini
  1. put all noodles in a big bowl together
  2. blend all dressing ingredients in a high speed blender or food processor until creamy
  3. massage dressing in noodles (maybe let sit to really marinate)
  4. garnish with lemon twist and cilantro!
  5. take a deep breath and savor every flavor, then, lick your plate clean! 😛

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Think you don’t have what it takes to crack open a coconut?!  First of all, if I can do it, you can DEFINITELY do it, and second of all watch how easy it is to open a coconut with a butter knife!

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Megan used raw tahini, I am too cheap for that, so I made my own with raw sesame seeds and a coffee grinder!  It comes out thick like paste!

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Mallory spiralized the zucchini and diced some yellow and red bell peppers!

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