RAW Pad Thai


RAW RAINBOW PAD THAI

Ingredients
2-3 zucchinis, spiralised or ribboned with vegetable peeler
1 cup Paw Paw (Papaya) finely julienned or ribboned
1 small carrot, finely julienned or ribboned
1/2 cup snow peas finely sliced length ways
1/2 cup red cabbage, shredded
1/2 red capsicum finely sliced
1 cup bean sprouts
2 spring onions, finely sliced
1/2 cup raw cashews, crushed
1/2 cup Thai basil leaves or Vietnamese mint

Pad Thai Sauce 
1 cup raw almond butter ( or Tahini or other raw nut butter of choice)
1/2 cup water
1/4 cup lemon juice
2-3tablespoons fresh ginger, minced
1 garlic clove, minced
1/4 cup agave (or other raw sweetener to taste)
3 tablespoons tamari (soy sauce gluten free alternative)
1/4 cup olive oil
1-2 tsp fresh chili, finely chopped (optional)

Directions: whisk all ingredients together, add more water if needed for thinner pouring consistency.

Pour over raw vegetables and paw paw, gently toss through and serve. Garnish with Thai basil leaves, sesame seeds and crushed cashews.

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