I was on the look out for a yummy sauce to feature in my Raw in a Flash video series and I settled on this lovely Pad Thai dish. Perhaps not your obvious choice when you think of making something quick, but, really, you’d be surprised! Once you whiz up the sauce in the blender – which should take 10 minutes max – then you can adjust the dish according to how much time and energy you’ve got. For a super simple version, just toss your favorite raw noodles in the sauce, or if you’re up for something a little more elaborate, follow the entire recipe.
I’ve already shared another variation of Pad Thai some years back, but this new recipe is slightly different. It calls for almond butter only (rather than a combo of almond butter, tahini and cashews) and skips the sundried tomatoes. Actually, I must admit that I like the result a lot more. It’s totally deeeeee-lish!
I’m using red pepper flakes for heat as Don and I aren’t big fans of really hot spicy food, but feel free to replace these with fresh jalapeno peppers.
Oh and the best part is that it keeps well, making it an awesome lunch to take along with you!
- 1/4 cup + 1 tablespoon raw almond butter
- 2 1/2 tablespoons lime or lemon juice
- 2 tablespoons melted coconut oil
- 1 tablespoon tamari
- 1/2 tablespoon grated fresh ginger root
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon red pepper flakes (or fresh jalapeno if you like it hot!)
- 1 1/2 Medjhool dates or 3 small soft dates
- 1/4 – 1/3 cup water
- 2 garlic cloves
Blend until smooth in a high-power blender such as the Omni V 3HP blender.
- 1 medium zucchini, spiralized
- 1 medium daikon, spiralized
- 1 medium carrot, julienned
- 1/2 red bell pepper, julienned
- 1/2 cup snow peas or snap peas, sliced
- 1 green onion, sliced
- 1/4 cup fresh basil, chiffonade (cut into fine strips)
- 1/4 cup fresh cilantro, chiffonade
1. Place all veggies in a large bowl. (You may want to roughly cut the Zucchini and Daikon Noodles for easier handling.)
2. Toss with desired amount of Sauce
3. Let sit on the counter or in the dehydrator for 15 minutes before serving to allow the veggies to soften up a bit.
4. Serve topped with roughly chopped or slivered almonds.
– For a simpler version, omit the veggies and just toss your favorite noodles (zucchini, daikon or kelp) in the Sauce.
– If using kelp noodles just make sure to let the dish sit for at least 30 mins to allow the noodles to soften up.
– For extra decadence add thin strips of young coconut meat. Heavenly!
– This dish will keep well for a couple of days, stored in an airtight container in the fridge.