Pad Thai (Raw)

By vdub

Ingredients

• Noodles and Vegetables:
• 1 pkg. Kelp Noodles – soaked in as hot water as possible to stay raw (under 115 degrees), for several hours to soften.
• 1 Green Zucchini – spiralized
• 1 Yellow Zucchini – spiralized
• 1 Carrot – angel hair spiralized
• 1/2 Red Pepper – julienned
• 6-8 leaves Nappa Cabbage – thinly sliced
• 1/4 cup Cilantro leaves – chopped
• Sauce:
• 1 cup Cashews- soaked 1 to 2 hours to soften
• 2 Tbsp Almond butter
• 1 Tomato
• 1/4 cup Tamarind paste
• 3 Medjool Dates
• 2 Tbsp Nama Shoyu
• 2 Tbsp Olive Oil
• 1 Tbsp Sesame Oil
• 1 Lime – juiced
• 1 Garlic clove
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Sambal Oelek or 1 t Chili – seeds removed
• 1/4 tsp Coriander seed
• Topping and Garnish:
• 1/4 cup Cashews – coarsely chopped
• 1/2 tsp Sesame oil and Salt
• 2 Green Onions – sliced diagonally
• 2 Tbsp Red Pepper – diced small

Details

Servings 1
Adapted from robinskey.com

Preparation

Step 1

For the topping mix the chopped cashews with sesame oil and salt together in a small bowl and set aside until ready to serve.

Soak the kelp noodles in hot water for several hours to soften. Prepare the vegetables and set aside in a bowl. When the kelp noodles are soft, rinse and drain and then add to the bowl of vegetables.

Make the Pad Thai sauce by blending all of the sauce ingredients in a blender until smooth and creamy.

Mix sauce with vegetables and noodles until well combined. Serve in a beautiful bowl, garnished with the seasoned cashews, green onion and red pepper.