I am in love with this dish of food. It's pretty much that simple. If you are new to raw foods or need something to make for people that don't normally eat raw, this is your dish! When we were doing our raw cleanse I made a version of this dish. It was pretty good but very sweet and the sauce wasn't quite what I wanted. Despite these things, I ate a huge plate full the first time I made it. Then I decided I needed to make my own recipe!
This dish is full of yummy raw veggies and all of the health benefits that go with them- tons of vitamins, minerals and antioxidants. And of course all of those great enzymes to help you digest the meal!
I just got a spiralizer so I was able to make beautiful thin noodles, but this dish is just as good with thicker zucchini noodles that you an make with a vegetable peeler. If you don't have a dehydrator you can always just marinate your veggies but they won't get the same fullness of flavor.
Raw Pad Thai
1.5 cups carrots, cut into matchsticks
1 cup red bell pepper, sliced
2 cups purple cabbage, sliced thinly
2.5 cups broccoli, cut into small florets
1 cup snow peas, roughly chopped
2 cups mushrooms, sliced
1 cup red onion, thinly sliced
1 large zucchini (or 2 small)
spinach for base of dish
2 tbsp honey
2 cloves garlic, minced
1 tbsp sesame oil
1/4 cup coconut aminos or nama shoyu
1 tsp sesame oil
1 clove garlic, minced
2 tbsp almond butter
1 tsp lime juice
2 tsp coconut aminos
1/2 tsp ginger, grated
1-2 tbsp water
1/4 cup cashews, chopped
In a small bowl, combine marinade ingredients and whisk.
In a large bowl, combine veggies (except for zucchini) and marinade and stir.
Dehydrate for 1-2 hours at 115 degrees.
While your veggies are dehydrating, combine sauce ingredients in blender or food processor (I use my magic bullet since it is a small amount) and blend until smooth.
Next make your zucchini noodles. I used my nifty new spiralizer but a vegetable peeler will work just fine.
To assemble, start with a bed of spinach and top with zucchini. Add dehydrated veggies and drizzle with almond sauce. Sprinkle with chopped cashews and serve.
Andy and I devoured these plates and loved every bite!