Raw Vegan Pad Thai

This raw living twist on a Thai food favorite is packed with fresh ingredients and loads of flavor.

Cooking Recipe

Servings: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Ready In: 45 minutes
Make Sure You Have: Blender; spiral slicer (optional)

Ingredients

Sauce:

• 1 cup coconut water
• 1/2 cup almond butter
• 1 tsp minced garlic
• 1 tbsp white miso
• 1 tsp minced jalapeno
• 1 tbsp minced ginger
• 2 tbsp lemon juice
• 2 tbsp Nam Shoyu
• 2 tbsp agave
• 1/4 tsp cayenne

Noodles and Veggies:

• 3 cups jicama, julienned or spiral sliced
• 1/2 cup grated carrots
• 1/2 cup chopped cilantro
• 1/4 cup red pepper julienned
• 1/4 cup mung bean sprouts
• 1 cup kale, chiffonade
• 1/2 cup fresh Thai basil leaves, chiffonade
• 1/2 cup cherry tomatoes, cut in half
• 1/4 cup snow peas julienned

Garnish and Plating:

• 2 1/2 cups of mixed greens
• Sesame oil
• Sea salt to taste
• ¼ cup almonds, chopped
• 2 tbsp green onion, chopped
• ¼ tsp agave
• Toasted sesame

Directions:
To make sauce:

In your blender add, coconut water, almond butter, miso, garlic, jalapeno, ginger and blend them until you get a creamy texture.

To make the noodle:

Julienne jicama, or use spiral slicer. In a large bowl add in the jicama noodles, carrots, cilantro, red peppers, mung beans, cherry tomatoes, Thai basil, kale, and snow peas. Toss together, add in the sauce mixture and mix together. Set aside to marinate for 10 minutes.

Garnish:

In a small bowl, add the almonds, scallions (green onion), agave nectar, sea salt, toasted sesame oil and mix. Garnish on top of the Pad Thai.

Plating:

In a bowl toss mixed greens with a drizzle of sesame oil and pinch of sea salt. Plate the greens, top with Pad Thai, drizzle with leftover sauce, and garnish.

Enjoy!