Raw Pad Thai
Serving Size: 10
This Vegetarian/Vegan Pad Thai is made with spiralized zucchini and carrots, cabbage, cauliflower florets, and sprouts. It's then tossed in a delicious Asian inspired sauce.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler, WhiskIngredients
- 5 zucchini spiralized
- 5 carrot large, spiralized
- 5 stalk green onion chopped
- 2½ cup purple cabbage shredded
- 2½ cup cauliflower florets
- 2½ cup mung bean sprouts or radish sprouts for spicy
For the sauce:
- 10 tablespoon tahini
- 10 tablespoon almond butter
- 5 tablespoon lime juice or lemon juice
- 10 tablespoon soy sauce/shoyu/liquid bragg
- 5 tablespoon honey
- 2 clove garlic minced
- 5 teaspoon fresh ginger grated
Instructions
- Use a spiralizer, mandoline, or vegetable peeler to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.
- Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
- Pour the sauce over the noodles and vegetables, and mix. This dish tastes even better the next day once the flavors have had the chance to blend.
Nutrition
Calories: 268kcal | Carbohydrates: 21g | Protein: 11g | Fat: 18g | Fiber: 4g