Pad Thai (Raw)

By Lynxa

Ingredients

• 2 medium zucchini
• 1 carrot
• 1 bunch green onions, sliced
• 1/2 red bell pepper, sliced
• large handful mung bean sprouts
• *can add snow peas, mushrooms etc.
• SAUCE
• 4 Tbsp almond butter (can sub peanut butter)
• 1/2 in piece ginger, peeled
• 1 Tbsp braggs aminos or soy sauce
• 1 clove garlic
• 1 Tbsp agave
• 1/2 tsp cayenne
• *can add lime juice
• TOPPER
• 2 Tbsp chopped cashews

Details

Adapted from rawon10.blogspot.com

Preparation

Step 1

Noodle the zucchini and carrot using a vegetable peeler or spiral slicer. Toss with the bell pepper, green onion, and bean sprouts.

In a bullet type blender, puree all the sauce ingredients until very creamy. Because of the high fat content of the nut butter, this can get quite hot while blending. Stop and let it cool for a minute if it becomes too hot for your personal definition of raw. Pour over noodles, toss lightly, serve.