One of the most popular Thai dishes, pad Thai, gets a Veggie Makeover and becomes veggie-centric instead of focused on rice noodles with minimal vegetables.
Raw Pad Thai
Once you experience this combination of textures, flavors, and colors, you may not want the cooked version again. This also makes a good potluck salad.
1 recipe Raw Pad Thai Sauce
2 medium zucchini, trimmed
2 large carrots, peeled and trimmed
1 cup mung bean sprouts
1 cup snow peas, cut into half lengthwise
½ cup shredded red cabbage
3 green onions, sliced
1/3 cup chopped fresh Thai basil
¼ cup sliced almonds, for garnish
Prepare Raw Pad Thai Sauce and set aside. Use a spiral slicer to cut the zucchini and carrots into thin spaghetti strands. Cut into 4-inch lengths. Transfer to a large bowl. Add sprouts, peas, cabbage, green onions, and Thai basil. Toss gently. Add the desired amount of Raw Pad Thai Sauce and toss gently until evenly distributed. Garnish with slivered almonds. Makes 6-8 servings.
Adapted from Spiralize by Beverly Lynn Bennett.
Substitute kelp noodles for the zucchini noodles.
Substitute cilantro for the Thai basil.
Add frozen thawed frozen shelled edamame.
Add thinly sliced red bell pepper.
Substitute chopped peanuts for the sliced almonds
Raw Pad Thai Sauce
This sauce is also good with fresh spring rolls, with broiled tofu, or drizzled on rice bowls.
½ cup raw almond butter
2 tablespoons tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon tamarind paste
2 tablespoons lime juice
1 teaspoon lime zest
1 tablespoon coconut sugar or agave nectar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2-8 tablespoons water
Process almond butter, tamari, sesame oil, tamarind, lime juice, sugar, garlic, ginger, cayenne, and 2 tablespoons water in a blender until smooth. Add more water, as needed, a tablespoon at a time, to make a pourable sauce.
Substitute peanut butter for the almond butter.