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Try this weeknight dinner recipe – one of my favorite clean eating asian recipes!
One of my friends Jill shared with me one of her family’s staple recipes and so of course I had to share it with you! This recipe is AWESOME, its one of my favorite healthy asian recipes and so versatile! Not necessarily heavy on protein, but this recipe is deliciously packed with yummy veggies!
Here is my starting lineup! Purple cabbage, celery, carrots, leeks, kale, cilantro, garlic, chickpeas, peanuts, flaxseed, and peanut butter!
Wash and chop up the veggies and shred the cabbage. How gorgeous is that purple?
As you can see I don’t have a wok so instead I used an All-Clad large skillet. A little more challenging to keep everything in but it worked! I heated up 1 TB of sesame oil on high then sautéed my veggies up!
Isn’t it amazing how the veggies shrink down when they are cooked? Added in the chickpeas and 1 TB of peanut butter and 1 tsp of flaxseed.
I decided to make my kale pad thai into a cold noodle salad. I used one sleeve of udon noodles and about 1/4 cup of coconut aminos. Cook the noodles according to package directions and mix them into the veggie/chickpea mix and add the coconut aminos.
Although I served mine cold, I think this would be delicious served warm! and to bump up the protein, add in a cooked chicken! I love recipes like this because you can customize to add different veggies and proteins and its all together yummy!
Thanks again to my girl Jill for sharing the inspiration for this recipe!!
Kale Pad Thai
1 bunch chopped kale
½ shredded purple cabbage
1 TB sesame oil
1 cup chickpeas, rinsed and drained
1/4 cup chopped peanuts
1 bunch celery, chopped
2 tsp flaxseed or sesame seeds
2 leeks, finely diced
1 cup bean sprouts
1 cup shredded carrots
¼ cup cilantro
chopped garlic to taste
1 tablespoon peanut butter
- Add sesame oil to wok or large skillet and heat on high heat.
- Add chopped veggies and sauté until celery becomes translucent.
- Toss in garlic and toss for about 3 minutes until kale and cabbage has wilted
- Add in peanut butter, nuts, seeds, cilantro and chickpeas. Slowly stir to combine.
- If using noodles, cook 1 sleeve of udon noodles according to package directions. For cold noodle salad combine with veggie mixture and 1/4 cup coconut aminos to taste and refrigerate for at least 4 hours before servings. If serving hot, serve immediately!
Makes 4 servings
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