Turkey-Vegetable Pad Thai
Easy healthy version of the traditional Pad Thai
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  1. 1 head cauliflower, riced
  2. 3-4 carrots, sliced
  3. 1 head broccoli, chopped
  4. 1/2 an onion, chopped
  5. 2 cloves garlic, chopped
  6. 1 thumb fresh ginger, grated
  7. 1 thumb fresh turmeric, grated
  8. 1-2 lbs ground turkey with higher fat content
  9. 1-2 TBS coconut oil for the pan
  10. Pad Thai Sauce
  11. 1 small thumb-size fresh ginger, minced
  12. 1-2 cloves garlic, minced
  13. 2 TBS Tamari
  14. 2 TBS Apple Cider Vinegar
  15. 2 TBS Almond Butter
  16. 4 TBS EVOO
  17. 2 TBS Fresh Lime Juice
  18. Salt and pepper to taste
Optional toppings
  1. Nutritional Yeast
  2. Raw cashews, chopped
  1. Heat skillet to medium high add oil, saute onion, garlic, ginger and turmeric
  2. Once fragrant add ground turkey and cook until no longer pink
  3. Set meat mixture aside into a bowl
  4. Add a little more oil and saute veggies until al dente
  5. Add the turkey mixture back into the skillet with the veggies, heating all ingredients through together on low
  6. While meat and veggies are staying warm make the Pad Thai sauce
  7. Placing all ingredients in your blender or I prefer to use and immersion blender
  8. Scoop turkey and vegetable mixture into a bowl, top with Pad Thai sauce, sprinkle with Nutritional Yeast and add a few chopped cashews
  1. This is a fairly open recipe, use whatever vegetables you have.
  2. *Pad Thai Sauce is from Raw-Vitalize By Mimi Kirk
  3. *You will have extra sauce to use on your left-overs
Kim Kane - Health Coach http://workshop.wellnessenlightenment.com/