Raw Vegan Pad Thai
This recipe is full of flavourful raw foods, gluten free and can be made in less than 20 minutes. It's light and satisfying. This is the kind of food that will make you feel vibrant and alive!
TO MAKE NOODLES
of kelp noodles
crushed (preferably organic)
of dinosaur kale
TO MAKE SAUCE
soaked 2 hours & drained
red bell pepper
seeded & chopped
thinly sliced or cut with scissors
cut into wedges
Rinse kelp noodles and strain.
Cut the kelp noodles up a few times with kitchen scissors, otherwise they can be too long.
To make your zucchini noodles, use a spiralizer on the thick noodle setting.
If you don't have spiralizer you can simply cut the zucchini into thin long strips or use a potato peeler to get a noodle like effect.
Place the kelp and zucchini noodles into a large bowl. Mix in crushed cashews, grated carrot, thinly chopped kale, cilantro and basil. Set aside.
MAKE THE SAUCE
Blend all the sauce ingredients in a blender until smooth.
Pour ½ cup of sauce over the noodles and gently mix in. And more sauce if needed, until the noodles are thoroughly coated with sauce.
Serve, garnished with seaweed and lime.
If you have the time we suggest that you soak the kelp noodles in warm water for 10-15 minutes. Shake them dry, then pat them very dry with a paper towel or kitchen towel before using.
By Active Vegetarian