Raw Pad Thai
Raw Pad Thai | VG | GF | RAW |
Ingredients
1 package of kelp noodles
1 red bell pepper thinly sliced
1 cup chopped green onion
1 cup shredded purple cabbage
1 cup bean sprouts
1 cup carrots shredded or peeled ribbons
1/3 cup chopped cilantro
Juice from 1/2 lime
1/2 cup raw almond butter
1/4 cup coconut aminos (or tamari)
1/4 cup water
1 inch piece of ginger
2 cloves of garlic
1 tablespoon date syrup (coconut nectar or maple syrup would be great too)
salt and black pepper to taste
Crushed cashews or almonds (optional)
Alfalfa sprouts (optional)
Instructions
Start by rinsing and draining the kelp noodles. I highly recommend soaking the noodles in a bowl with water and a little baking soda and squeeze of lime or lemon juice. This will help soften the noodles and result in a more enjoyable texture in my opinion. You can let these soak while you prep the rest of the ingredients. Once everything is prepped, drain and rinse the noodles and then pat dry with a tea towel or paper towels.
Prepare the veggies by slicing the bell pepper, chopping the green onion and cilantro, shredding the cabbage, peeling the carrots, and rinsing the bean sprouts. If you wish to top the dish with cashews or almonds, take a small handful and roughly chop those up.
Make your sauce either in a high speed blender or mix in a bowl by hand. Add the almond butter, coconut aminos, lime juice, water, ginger, garlic, date syrup, salt and pepper to the blender and blend until smooth. If mixing by hand in a bowl, you will just need to mince the garlic and ginger before adding it to the sauce. If you would like a stronger garlic or ginger flavor, feel free to add in some garlic and/or ginger powder as well. Taste the sauce and adjust based on your flavor preferences.
All that is left to do is to assemble everything together. In a large bowl, add in the drained and dry kelp noodles, veggies, and the sauce. Combine together making sure everything is well coated with sauce and the veggies are distributed throughout the noodles. Serve over a bed of greens or eat on its own. Top with some sprouts and crushed cashews or almonds if desired. Enjoy! Leftovers will keep in the fridge for a few days.
