Raw Pad Thai!

Time to get raw again!  Such a great recipe on a hot and humid day!  Typically Pad Thai is greasy and unhealthy.  This raw version is light, fresh and rejuvenating!  You can seriously eat a huge bowl and not feel guilty or full!

To make the raw "noodles" you can use zucchini or yellow summer squash.  My little trick to making the texture more like noodles is to add salt to the shreds.  This allows the veggies to extract water and become softer.  Just make sure you drain out the excess water!

So break out your mandolin and lets get started!

If you don't have a mandolin, no sweat!  All you need to do is slice the zucchinis into matchsticks.  This may take a bit more time, but it's all worth it.

If you are using a mandolin, be careful and use the safety holder!  I had my fair share of run-ins with the blade, and they are never fun!





Raw Pad Thai

Once again, it's all in the sauce.  I used raw peanut butter that you can make yourself at a Whole Foods, or you can use raw almond butter as well. 






Ingredients/Directions (yields 4 servings)

for the "noodles" and base:
1 large zucchini or summer squash (sliced into matchsticks with mandolin)
1 cucumber (sliced into matchsticks with mandolin)
2 carrots (slice into shreds with vegetable peeler)
1 package bean sprouts
5 green onion chopped
1/2 c raw peanuts chopped
1 tbsp ginger chopped
salt

mix all of the above together in a bowl.  Salt all of the vegetable and let sit for about 20-30 minutes to soften.  Drain out the excess water.

for the sauce:
blend the following:
1/2 c raw peanut butter
1/4 c agave nectar
1 lime juiced
1 tbsp tamari (raw gluten soy sauce)
1 tbsp rice wine vinegar
1 tsp chopped garlic
1 tsp chopped ginger

Toss sauce over your vegetables and garnish with bean sprouts, raw peanuts and scallions.  Yummmmmm!