Home Cooking: Raw Pad Thai

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I had some leftover vegetables and decided to make my first raw pad thai. The gravy was rich and very nutty which I loved and it was quite filling despite it just being vegetables. It could make a great starter for any meal too.

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Yield: 2 large servings + scant 2/3 cup dressing

  • 1 medium zucchini, julienned or spiraled
  • 1 green pepper, thinly sliced
  • 3 green onions, thinly sliced (Did not add this)
  • 1 teaspoon black sesame seeds

For the dressing (adapted from my Spicy Peanut Lime Sauce):

  • 1 garlic clove
  • 1/4 cup raw almond butter (or try peanut butter)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons water
  • 2.5 teaspoons pure maple syrup (or other sweetener)
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger (I used ginger powder!)

Method:

1. Prep vegetables. Add the zucchini and pepper into one large bowl. Toss with hands to combine.

2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

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