I got the idea for this dish from a restaurant in Columbus, OH called Portia’s Cafe. I don’t live in the area, so I rarely get to indulge in this deliciousness. On their menu they listed all the stuff in their “Pad Thai” so I used that information to create my own recipe, which I think tastes pretty darn close to theirs. They call their dish Pad Thai but I renamed mine because I think of pad thai being more peanutty — no peanuts in this recipe. This dish is truly extremely good and easy to make. I also like that there are no oils, which is better for your health.
The recipe is below the video. I’d love to hear whether you tried this and if you liked it.
In a Ninja blend:
Heaping ¼ cup unsweetened dried coconut
2 tablespoons ground almonds
2 tsp. grated ginger
½ tsp. garlic
2 tablespoons lemon juice
1 tablespoon amino acids
¼ cup water and ½ tsp. miso (heated and dissolved)
5 dates, chopped
½ cup water
Chop up kale, cabbage and carrot. Saute in coconut amino acids (or tamari).
Serve over brown rice.
Layer: rice, veggies, sauce