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Mouth Watering Warm Season Go-To Meal

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I made this raw Pad Thai and it was So good! My mouth was watering from all of the flavors. I played around with it to suit my taste buds. It was one of those recipes that I didn’t think was going to be so delicious. My body was pleased with the outcome. How did you feed your body today? Leave a comment and share your Health Warrior skills!

Raw Vegetable Pad Thai

  • 1 large green zucchini
  • 1 large yellow zucchini
  • 1 medium carrot
  • 1 cup red cabbage (100g)
  • 1 cup bean sprouts (100g)
  • 1 green onion
  • 1 tbsp cashews, crushed

Spicy Sauce

  • ¼ cup raw almond butter (60g)
  • 1.5 tbsp soy sauce or tamari
  • ½ lime juiced
  • 1 tbsp ginger, grated
  • 1 clove garlic
  • 2 dates
  • 1 tbsp red pepper flakes
  • 3-4 tbsp water
Instructions
  1. Prepare the spicy sauce. Add the raw almond butter, Nama Shoyu, lime juice, ginger, garlic, dates, red pepper flakes to the blender and mix until smooth. Keep adding more water to thin the sauce if it is too thick. I omitted the Nama Shoyu.
  2. To make the vegetable noodles: spiralize the zucchinis and carrot with a spiralizer or cut them into thin ribbons using a vegetable peeler. Slice the cabbage into strips with a chef’s knife. Add the veggie noodles to a large bowl and top with bean sprouts. I used kelp noodles instead.
  3. Pour the spicy sauce over the vegetable noodles, or in my version, kelp noodles,  and toss.
  4. Sprinkle thinly sliced green onion and crushed cashews over the pad thai to garnish.

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