3large dried dates, pit removed soaked in hot water for at least 10 minutes
1/2tablespoonpeeled and chopped ginger
1/2cuploosely packed cilantro16g
2tablespoonsbrown rice vinegar
1tablespoonlow sodium soy sauce
1 box Pad Thai rice noodles
1cup red onion, sliced into half moons100g
2cupsbroccoli florets, cut into bite-sized pieces 100g
1cupchopped green or Savoy cabbage100g
1cupchopped bok choy80g
Make the sauce by placing all of the sauce ingredients into your blender and blending until totally creamy and smooth. Set aside for now.
Cook the rice noodles by boiling a big pot of water, turning off the heat when the water reaches a boil and then placing the noodles in the pot. Use a fork or a pasta ladle to gently separate the noodles the best you can. Let the noodles sit in the water for 8 minutes without a lid, and then strain them from the water by pouring them into a colander over the sink. Rinse the noodles with cold water to stop them from cooking. Set aside for now.
Heat a large skillet or a wok over medium heat for 2 minutes. Add the onions and cook for 5 minutes, stirring frequently and adding just a splash of water when they start to stick.
Add the broccoli, cabbage and bok choy and cook for an additional 5 minutes, stirring frequently and adding a tablespoon or so of water if they stick.
Add the Sauce that you made earlier to the skillet, turn down the heat to low and stir until the sauce is thoroughly incorporated.
Add a little more than half of the rice noodles and gently combine them with your pasta ladle until all of the ingredients are combined and the sauce is evenly distributed (save the remaining noodles for a cold salad or to put in soup).
Add a little tamari, shoyu or coconut aminos if needed.
Garnish with chopped almonds, cilantro and red pepper flakes.
Note: Use almond butter that has no other ingredients apart from almonds.