RECIPE: RAW VEGAN PAD THAI
1 bag kelp noodles (340g) or 1 large zucchini, spiralized
2 tsp sesame oil
1 medium carrot, shredded
1 small zucchini, chopped
1/4 red cabbage (or stir fry veggie mix), finely sliced
6 cherry tomatoes, chopped
2 TBSP fresh cilantro
1 TBSP cashews, chopped
1 tsp red chili, deseeded + finely sliced
1/2 green onion, finely sliced
1/2 cup water
3 TBSP raw nut butter (almond or peanut is best)
1/2 lemon or 1 lime, juiced
2 TBSP coconut amino acids or tamari or soy sauce
2 cm fresh ginger, grated
1/2 TBSP sesame oil
How to make raw vegan Pad Thai:
Place the kelp noodles into warm water to soak for 10 to 15 minutes.
Drain water and dry the noodles with a kitchen towel.
While the noodles are soaking:
Chop the vegetables.
Use a blender or food processor to blend all the ingredients for the sauce until smooth.
Mix the noodles with the vegetables and the sauce.
Decorate with cilantro.
Tips: If refrigerated, the Pad Thai sauce will keep for up to 1 week and the noodles and veggies can be stored for 2 days.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!