Raw Pad Thai and Spiralo Love
This is quickly becoming my new favorite…it’s incredibly flavorful and is so easy to make. There are LOTS of recipes for raw Pad Thai out there, I’ve kind of tweaked them all to make this one. The nice thing about this recipe is that you can make it as simple or as fancy as you want. You could just do a basic sauce over the zucchini…but I prefer to add as much of the “extras” as I have on hand. The fresh basil, mint, and cilantro really pump up the flavor. Plus, you can make it look really fancy, which is fun if you are serving it to someone else.
I also just received my Spiralo, and I am in love! I have owned a Saladacco Spiralizer as well, but didn’t like it nearly as much. The Spiralo makes these loooooong beautiful spaghetti noodles out of zucchini, squash, carrots…or any other hard vegetable. Bella loves noodles…so this little gadget allows her to enjoy so many more raw dishes. She loves to help too…although there are very sharp blades, so be careful when letting kids help. She loves this Pad Thai, but we’ve also made the noodles with a yummy marinara sauce and that was a hit as well.
Raw food is all about texture and preparation…it’s amazing how much more I love eating this dish with the spaghetti type noodles as opposed to just using my veggie peeler to make flat noodles. They are just like the noodles I had at The Sprout. If you’ve been wanting to add more variety to your raw diet, I would encourage you to get the Spiralo, or something similar. There are so many uses beyond the “noddle” function…making salads look pretty is so much fun too!
Makes 2 – 3 servings.
3/4 cup raw almond butter
1/2 cup orange juice (freshly juiced!)
1 T minced fresh ginger
1 T nama shoyu (soy sauce)
1 T miso (optional)
1 t minced garlic
2 T honey/agave nectar
1/8 t cayenne pepper
Blend all ingredients in a food processor or blender until smooth. For a thicker sauce, add more almond butter…to thin it out, add more juice. Add more nama shoyu or sea salt to taste.
Prepare the “noodles” and then pour the sauce over them to marinate (let them sit for about 10 minutes) and then top them with a mixture of the following:
- Sprouts! Mung bean sprouts are the best…so crunchy and perfect for this dish, but alfalfa sprouts are great too.
- Julienned red and yellow peppers
- Shredded carrots
- Grape tomatoes
- Fresh Cilantro
- Fresh Basil
- Fresh Mint
Serve in a bowl and/or on top of a large bed of mixed greens. Yum!!