Raw Vegan Pad Thai (Peanut Free)
Hot summer months call for cooling raw foods that don’t need cooking! Fresh spiralled zucchini and carrots are a great low carb alternative to heavy noodles and you also sneak in an extra serving of vegetables! This recipe has been created peanut free for those with peanut allergies but of course that is optional.
There are a couple different types of spiralizers on the market. You can choose a fancy larger type (much easier on the wrist if you’re doing lots of vegetables) or a cost efficient type. You can find spiralizers at any kitchen store but I lucked out and found the smaller hand held type at Dollarama of all places!
Don’t limit yourself to just zucchini and carrots, add other vegetables like golden beets and sweet potatoes to this recipe.
Raw Vegan Pad Thai (Peanut Free)
Raw Vegan Pad Thai
Serves 2 | Prep time 20 minutes
Recipe
Ingredients
- 1 medium zucchini
- 1 large carrot
- 1/4 cup fresh cilantro, chopped
- 1/4 cup raw almonds, chopped
Sauce
- 1/3 cup almond butter
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- 1 tablespoon tamari
- 1 tablespoon maple syrup
- 1 lime, juiced
- 1/4 cup water
Instructions
- Using a spiralizer*, spiral the zucchini and carrot, and place in a bowl.
- Mince garlic and grate ginger.
- Place all sauce ingredients into a food processor and blend until smooth scraping down the sides of the bowl periodically.
- Combine sauce ingredients with zucchini and carrot. Mix in fresh cilantro and raw almonds.
- Serve.
*If you don’t have a spiralizer you can shred the zucchini and carrots.
Enjoy!
