Golubka’s Pad Thai with White Crab Mushrooms and Bok Choy

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Kelp noodle pad thai with a fresh almond and coconut butter sauce, seasoned lightly with coriander, jalapeno, nama shoyu and lemon. Delicately marinated and dehydrated baby bok choy and white crab mushrooms join the ensemble for a complete meal full of delicious flavor!

Ingredients

 

White Crab Mushrooms and Bok Choy

1 bunch of baby bock choy or several leaves of regular bock choy - thinly sliced

1 package of White Crab mushrooms or any other kind you like - separated

1 tablespoon olive oil

sea salt and freshly ground black pepper to taste

Pad Thai

2 tablespoons raw almond butter

1/3 cups coconut oil

1 tablespoon Nama Shoyu or Bragg Liquid Aminos

1 teaspoon ground coriander

1/2 jalapeno pepper - seeded

2 teaspoons freshly squeezed lemon juice

1/3 cup purified water

1 package kelp noodles

 

Instructions

 

White Crab Mushrooms and Bok Choy

1) Sprinkle the mushrooms and bok choy with olive oil, salt, pepper, and toss to coat.

2) Spread on a Teflex-lined dehydrator tray, and dehydrate for 1-2 hours at 95F.

Pad Thai

1) In a high-speed blender, combine all the ingredients with the exception of kelp noodles to a smooth, sauce-like consistency.

2) Drain and wash the kelp noodles, and cut them into shorter pieces if you like. In a large bowl, combine the noodles with mushrooms and bok choy. Pour the sauce over and mix thoroughly. Optionally, add fresh green peas, basil, and/or mint leaves. Sprinkle with chopped pistachios or hazelnuts and enjoy.

 

GolubkaAbout Golubka

Mother and daughter on a life revolving around fresh & delicious food.

Dreaming of a family café and the world.Mom works out the recipes.Daughter takes the photos.Both cook.
Food that takes time, effort, and love. Golubka (голубка) - noun, dove from Russian

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