Meatless Pad Thai

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

 

Ingredients

1 medium zucchini

1 large carrot

1/4 cup fresh cilantro, chopped

1/4 cup raw almonds, chopped

 

Sauce

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

 

Instructions

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.

5. Serve. 

 

*Hand held and fancy larger spiralizers can be found at any kitchen store. 

If you don't have a spiralizer you can shred the zucchini and carrots. 

 

Recipe contributed thanks to Renee Altman, RHN, BHKin.