Pad Thai a la Raw
Pad Thai a la Raw is hearty enough as a main course or can be served on romaine lettuce leaves as an appetizer or side dish to grilled fish or chicken. If you don't have a spiral slicer, simply julienne the vegetables using a mandoline slicer. The Almond Chili Sauce will keep in the refrigerator for 7 days and is super convenient to have on hand when wanting to jazz-up a simple grilled chicken breast. This dish is a hit at my Whole Foods Kitchen Cooking Classes. I hope you enjoy it!
2 medium zucchinis, made into noodles using a spiral slicer
1 large carrot, made into noodles using a spiral slicer
½ cup red or green onion, thinly slices
½ cup red and yellow bell peppers, thinly sliced
½ cup red cabbage, thinly sliced
1 green apple, julienned
3 tbsp shredded coconut
Almond Chili Sauce
2 tbsp maple syrup
juice of 1 lemon
1 small cloves of garlic
4 Medjool dates, pitted
4 tbsp tamari
1 inch ginger root, peeled and chopped
1 tsp sea salt
¼ tsp cayenne
½ cup raw almond butter
½ cup water (for thinning)
Other:
romaine leaves, to serve the pad thai on (optional)
fresh cilantro, bean sprouts, crushed almonds – for garnish
· Place all vegetables, apple and coconut in a large bowl.
· Blend Almond Chili Sauce ingredients in a high powered blender until smooth.
· Pour sauce over vegetables just before serving. Toss, garnish and enjoy!
Serves 4