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

By Chef:  Golubka
Posted: February 18, 2013


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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!


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


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.