Kale Pad Thai with Daikon Radish Recipe

Name: Kale Pad Thai with Daikon Radish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon almond butter; 1 tablespoon tamarind paste or tamarind sour soup base (see Note); 1 tablespoon maple syrup; 2 limes, juiced; 1 tablespoon tamari; 1 tablespoon coconut or olive oil; 1/2 red onion, finely chopped; 2 garlic cloves, minced; One 1-inch piece ginger, peeled and finely chopped; 1 stalk lemongrass, very finely chopped (optional); 2 to 3 large kale leaves, chopped or torn into bite-sized pieces; Sea salt to taste; 6 ounces pad thai rice noodles; 1 small daikon radish; 1 cup mung bean sprouts; 1/2 cup toasted cashews; 1 cup basil leaves, torn; 1 cup cilantro leaves

Servings: persons

1 tablespoon almond butter
1 tablespoon tamarind paste or tamarind sour soup base (see Note)
1 tablespoon maple syrup
2 limes, juiced
1 tablespoon tamari
1 tablespoon coconut or olive oil
1/2 red onion, finely chopped
2 garlic cloves, minced
One 1-inch piece ginger, peeled and finely chopped
1 stalk lemongrass, very finely chopped (optional)
2 to 3 large kale leaves, chopped or torn into bite-sized pieces
Sea salt to taste
6 ounces pad thai rice noodles
1 small daikon radish
1 cup mung bean sprouts
1/2 cup toasted cashews
1 cup basil leaves, torn
1 cup cilantro leaves

1
Make the Dressing Combine almond butter with tamarind paste in a medium bowl and mix with a spoon until smooth.
2
Add maple syrup and mix to incorporate.
3
Then add lime juice and soy sauce, whisk until smooth and set aside.
4
Make the Pad Thai Warm coconut or olive oil in a large pan over medium-high heat.
5
Add onion, garlic, ginger and lemongrass and saute for 2 minutes.
6
Add kale and salt and continue to saute for another 5 minutes, stirring.
7
Cover and set aside.
8
Prepare pad thai noodles according to the package instructions.
9
Peel and cut daikon radish into noodles with julienne, vegetable peeler, spiral slicer or by hand with a sharp knife.
10
In a large mixing bowl, combine rice and daikon radish noodles, mung bean sprouts, sauteed kale mixture, cashews, herbs and the dressing.
11
Toss gently to coat.
12
Serve immediately with more lime, garnished with toasted cashews and herbs.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon almond butter, 1 tablespoon tamarind paste or tamarind sour soup base (see Note), 1 tablespoon maple syrup, 2 limes, juiced, and more.

Yes, Kale Pad Thai with Daikon Radish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale Pad Thai with Daikon Radish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions