I was never a big fan of pad thai until I discovered how amazing the vegan pad thai was at our local restaurant the Wild Scallion. It was time to experiment. When I asked Renee to create me a pad thai that people could easily make at home I was blown away when I received this recipe! It's also raw, so there is no pasta and a TON of nutrition as we are using all these beautiful fresh veggies.
Here it is...
Raw Vegan Pad Thai (peanut free!)
Serves 2 | Prep time 20 minutes
1 medium zucchini
1 large carrot
1/4 cup fresh cilantro, chopped
1/4 cup raw almonds, chopped
1/3 cup almond butter
1 teaspoon fresh ginger, grated
1 garlic clove, minced
1 tablespoon tamari
1 tablespoon maple syrup
1 lime, juiced
1/4 cup water
1. Using a spiralizer*, spiral the zucchini and carrot, and place in a bowl.
2. Mince garlic and grate ginger.
3. Place all sauce ingredients into a food processor and blend until smooth scraping down the sides of the bowl periodically.
4. Combine sauce ingredients with zucchini and carrot. Mix in fresh cilantro and raw almonds.
*Hand held and fancy larger spiralizers can be found at any kitchen store.
If you don't have a spiralizer you of course can simply shred the zucchini and carrots.
Recipe contributed thanks to Renee Altman, RHN, BHKin.