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Raw Pad Thai (V/GF/R): A Spicy Hot Recipe for a Cold Rainy Day

Raw Pad Thai
(V/GF/R)

A Spicy Hot Recipe for a Cold Rainy Day

Are you looking for a spicy dish to warm up your family on a rainy day? I recently demonstrated this recipe at Harvest Health Foods in Hudsonville for almost 90 people. As the samples were being passed out, attendees were asking for seconds! I thought that was a pretty good sign. They REALLY liked it and I am sure you will too.

As Mother Nature continues to shower us with this much needed rain, my Raw Pad Thai will warm your soul. However, it’s DE-LISH in the sunshine as well.

Raw Pad Thai
(v/gf/r)
Makes 4 cups

Noodles and Garnish
4 C Zucchini, sliced into ribbons
1 T EVOO
Sea salt to taste
2 C Dark leafy greens (i.e. spinach, kale, swiss chard), chopped
2 T Green onions, chopped
2 T Cilantro, chopped
1/4 C Cashews, raw and chopped
Sprouts

Preparation:
Slice zucchini into ribbons using a knife, mandolin or Spiralizer. In a medium size bowl, toss zucchini with EVOO and salt. Let sit while preparing almond sauce. Chop dark leafy greens, green onions, cilantro, cashews and set aside with sprouts.

Sauce
1/2 C Almond butter, raw
1″ Ginger root
2-3 Garlic, cloves
1/3 C Cilantro
1/2 Jalapeno, remove seeds to minimize heat
1 t Lime juice
1 T Sesame oil
1/2 T Agave Nectar
1/2 T Nama Shoyu
1/8 C Sprouts
Sea Salt to taste

Preparation:
Place all ingredients into a food processor fitted with the chopping blade and process until smooth. Place noodles on a bed of dark leafy greens, drizzle with sauce and garnish with green onions, cilantro, cashews and sprouts.
Ingredients available at D&W Fresh Market.