If you are anything like me, you will know how intense the Thai food cravings can be. Freshly vegan, going out for Thai food was one of those reliable options you could have that would give you a flavorful vegan dinner that made you feel like less of an outsider to the world. (unlike going to a regular non-vegan friendly sit down restaurant just to order steamed broccoli with plain salad and no dressing) I was always a fan of the popular veggie 'Pad Thai' dish minus the egg or fish sauce. Going raw vegan, I was again presented with the challenge of making a recipe that would hold its own to the very deliciously cooked version in restaurants. Well wow, oh wow have I out done myself again! This is a MUST try.
This recipe is from our 7 Days Raw Ebook
2 PACKAGES OF 12 OZ KELP NOODLES
2 TBSP RAW ALMOND BUTTER
1 TBSP RAW APPLE CIDER VINEGAR
1/2 PEELED ZUCCHINI
1 INCH FRESH GINGER
1 TBSP COCONUT AMINOS
1/4 TSP CAYENNE (OR TO TASTE)
1/2 TSP PAPRIKA
3 TBSP HEMP SEEDS
1/2 CUP WATER
1/2 CUP SHREDDED CARROT
1/2 CUP SHREDDED CABBAGE
1/2 CUP FINELY CHOPPED BROCCOLI
-UNPACKAGE AND RINSE KELP NOODLES. USING WARM WATER WITH HALF OF ONE LEMON AND 1TSP BAKING SODA, SOAK KELP IN FULLY
COVERED LEMON/BAKING SODA FOR 1-2 MINUTES OR UNTIL SOFTENED. RINSE.
-IN A HIGH SPEED BLENDER ADD ALMOND BUTTER, APPLE
CIDER VINEGAR, PEELED ZUCCHINI, GINGER, DATES, COCONUT
AMINOS, HEMP SEEDS, CAYENNE, PAPRIKA AND WATER.
-BLEND ON HIGH UNTIL SAUCE IS SMOOTH AND CREAMY.
-DRAIN AND RINSE YOUR KELP NOODLES IN A COLANDER (THEY
SHOULD BE SOFT AND CHEWY LIKE REAL NOODLES!) AND ADD
THEM TO A LARGE BOWL.
-FINELY CHOP CARROTS, CABBAGE, AND BROCCOLI.
-ADD VEGGIES AND SAUCE TO KELP NOODLES AND COMBINE
EVERYTHING THOROUGHLY. SERVES 2.