A super yummy recipe for healthy pad thai!

This week, a super tasty recipe from the very lovely Claire Obeid – Sydney-based yoga teacher, holistic health coach, and creator of the Saha Space. Just quietly, we’ve managed to steal her for two days a week at Urban Remedy… so welcome Claire!

This recipe is so delicious and has such an unbelievable sauce that it almost feels naughty. But it's NOT. It's a dream for veggies and surprisingly meat eaters think this is the bee’s knees as well. You can enjoy this as a really healthy and satisfying dinner or even for lunch the next day at work!

So let’s get going…

Ingredients:
• 3 tbsp natural peanut butter (found in health food shops)
• 1 block tempeh or organic tofu
• 1 bunch kale
• 1 bunch asparagus
• 1 packet soba noodles
• 1 tsp dried chilli
• ¼ cup shoyu or /tamari, rice wine and mirin
• ¼  cup water
• 1 thumb sized portion fresh ginger root, grated
• 1 tbsp coconut oil
• 1 lemon


Preparation:
1. Place tempeh/tofu between paper towels with a chopping board resting above to squeeze out excess water
2. Prepare soba noodles as per instructions
3. In blender/food processor combine peanut butter, shoyu/tamari, ginger, rice wine, mirin, chilli, water (to thin out mixture)
4. Dice vegetables
5. Heat coconut oil and fry tempeh/tofu, add in veggies and noodles – toss to coat
6. Pour peanut marinade
7. Serve with lemon

Variations:
• For the meat-eaters who just can’t do tempeh/tofu, go for organic, free-range chicken
• For another veggie variation, add in bean sprouts and egg

Bon appétit!