Thursday, May 1, 2014

Raw Pad Thai

This recipe is from The Complete Book of Raw Food, edited by Julie Rodwell pages 245 and 301
Ingredients for the Pad Thai:
3 zucchini shaved or spiralized
1 3.5 oz package of enoki mushrooms, trimmed and separated ( we used portobello)
3 green onions, cut into thin strips
1 red bell pepper, cut into thin strips
10 snow peas, cut into thin strips
1/2 pound sprouted mung beans ( we used sprouted peas)
(shredded carrots and red cabbage could easily be added to this mix)
1/2-1 lime juiced
1/2 tsp Celtic sea salt
1 TBS olive oil
1/4 cup cilantro
Place in a bowl to marinate for at least 30 minutes

1 cup dehydrated almonds
handful of sprouts

Ingredients for the Pad Thai Sauce:
1/2 cup almond butter
1/2 cup sundried tomatoes (soaked for 2 hours)
1 lime peeled and chopped
4 cloves of garlic
7 dates, pitted
1/4 cup olive oil
1.5 TBS shredded ginger
1-2 TBS tamari
1.5 tsp Celtic sea salt
Place all the ingredients in a blender plus 1/2 cup of the sundried tomato soaking water. Blend until creamy
This will make 2 cups of Pad Thai Sauce and the above recipe only needs 1 cup. It can be refrigerated for a couple of days or frozen. The original recipes calls for seaweed soaked and Thai chilies. Our son is allergic to seaweed and doesn't like spicy, so these were omitted.

Add 1 cup of the Pad Thai Sauce to the Pad Thai and toppings. It can be heated at 110 in a dehydrator if desired.

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