Pad Thai The Raw Way

15 mins and serve 3 homies.

Ingredients
  • 3 medium zucchinis
  • 3 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)
  • ½ cup crushed peanuts (optional)
  • ½ cup chopped fresh coriander/cilantro (optional)
Sauce
  • ¼ cup tahini
  • ¼ cup almond butter (or cashew butter, or a blend of both)
  • ¼ cup tamari, liquid aminos or soy sauce
  • 2 tbsp agave nectar (or maple syrup)
  • 2 tbsp lime or lemon juice
  • 1 clove garlic, minced
  • 1 tsp ginger root, grated
Instructions
  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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