Raw Pad Thai

(from LC1231’s recipe box)

Source: http://www.vegangela.com/2012/07/16/raw-pad-thai/

Categories: Thai, raw

Ingredients

  • Ingredients
  • •2 medium zucchinis
  • •2 large carrots
  • •2 green onions, chopped
  • •1 cup shredded purple cabbage
  • •1 cup cauliflower florets
  • •1 cup mung bean sprouts or radish sprouts (spicy) (optional)
  • •1/2 cup crushed peanuts (optional)
  • •1/2 cup chopped fresh coriander/cilantro (optional)
  • Sauce
  • •1/4 cup tahini
  • •1/4 cup almond butter (or cashew butter, or a blend of both)
  • •2 tbsp lime or lemon juice
  • •1/4 cup tamari (select a wheat free version for gluten-free diets)
  • •2 tbsp agave (or maple syrup)
  • •1/2 tsp garlic, minced
  • •1 tsp ginger root, grated

Directions

  1. Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.

  2. .Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.

  3. .Pour the sauce over the vegetables and toss. Best after 1 day in the fridge.

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