Pad Thai | Raw Recipes


Prep Time

30 minutes

Prep Notes

Yields

4-6

Ingredients

PAD THAI
2 medium organic zucchini's or summer squash, julienned or spiralized
2 organic carrots, peeled & julienned
1/2 cup organic green cabbage, sliced very thin
1/2 cup organic purple cabbage, sliced very thin
1 cup organic sugar snap peas, ends snipped, cut into thirds
1 organic red pepper, cut very thin
1/2 cup organic cauliflower, chop into bite-sized pieces
1/4 -1/2 cup organic mung bean sprouts
1/4- 1/2 cup organic sunflower seeds
1/2 cup organic cilantro, finely chopped
handful of fresh mint, thinly sliced
sprinkle of raw cashews or hemp hearts

DRESSING
1/4 cup organic tahini
1/4 cup raw almond butter
3 tbsp tamariĀ 
3 tbsp lime juice, freshly squeezed
1 organic garlic clove, minced
2 tsp fresh ginger, grated

Directions

Pad Thai

Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Put in a large bowl and add the vegetables as you cut and slice them.

Dressing

Combine all ingredients together and whisk until smooth and creamy. Adjust flavor as desired. Red chili pepper would be a fabulous addition. The dressing will be a bit thick, so add a drop or two of water if you like. The dressing thins out as it is combined with the vegetables.

Pour dressing over vegetables and toss very well.

Notes

This gorgeous concoction is insanely delicious, and perfect when it's hot outside, and you don't feel like cooking! Do not get overwhelmed by the list of ingredients. Any veggies will do, but be sure to include the zucchini, and or summer squash, and carrots make the noodles. Then just slice and dice whatever vegetable are in your fridge. I ate two bowls of it... and the leftovers the next day. Wow -zer! I can hardly wait to make again. Perfect summer lovin food. Mother Nature is amazing!