Raw Pad Thai
Try this vegan, raw version of the spicy and delicious Thai classic Pad Thai.
Ghado Ghado Sauce (Almond Chilli):
1 1/2 cups water
3 cups raw almond butter
Juice of 3 lemons
6 tbsp diced yellow onion
6 cloves garlic
3 tbsp grated fresh ginger
1/8-1/4 tsp cayenne (depending on how spicy you want it)
3 tbsp agave syrup
For the spicy cashews:
1 cup soaked cashews
1/8 cup agave syrup
1/2 tsp Celtic sea salt
For the noodles:
1 cup bean sprouts
1/2 cup cherry tomatoes (optional)
1 red pepper
3-4 leaves Thai basil (optional)
1/4 cup chopped cilantro
2 cups young coconut meat (optional)
1 lime (for garnish)
To make the sauce: In blender, put water in first, followed by almond butter and remaining ingredients. Note: You never want to put something too thick initially at the bottom of your blender; it will not blend properly, not to mention destroy your equipment. Blend well. Yields 5 cups. Store in refrigerator.
To prepare the noodles: Run zucchini and daikon through a spiralizer, or use a vegetable peeler to make thin slices. Slice red pepper into thin strips. Cut cherry tomatoes in half. Remove brown skin from coconut meat and slice into thin slices. Tear up Thai basil with your hands into small pieces. Add half the cilantro.
Finishing touches: Add 1 to 1/2 cups of Ghado Ghado
Sauce and toss gently. Top raw Pad Thai with remaining cilantro, bean sprouts and
spicy cashews. Garnish with wedge of lime. Serves 2 to 4.