Recently, my diet hasn’t been the best. I have been eating lots of cooked vegan foods and dare I say junk foods and now my skin is beginning to react to it all. So with my wedding less than 60 days away I have vowed to transition back to my normal diet of eating high raw. Dinner is usually my weakness for eating poorly. This Pad Thai is a helpful transition dinner meal because it mimics cooked foods but in essences it is completely raw. I know the “jury” is still out on the rawness of kelp noodles but for now I will continue to consider them raw until proven otherwise. I do not tend to eat them often but find them helpful to bulk up meals from time to time.
This Raw Pad Thai is flavorful and quite filling. It makes for a great main dish but can also function as a side dish if you’d like. Also feel free to add extra veggies to tailor this to your liking. The options are endless with this dish, so have fun and play around.
- 1 Package of Kelp Noodles (drained)
- 1 Cup Carrots Sliced into Ribbons
- 1 Parisian Cucumber Julienned
- 1 Red Pepper Julienned
- 6 Green Onions Diced
- 1/4 Cup Basil (packed)
- 1/4 Cup Cilantro (packed)
- 2 Tbsp Mint
- 1 handful of Crush Raw Almonds (For Garnish)
- 2 Tbsp Raw Almond Butter
- 1 Tbsp GF Tamari
- 1/2 Habanero Pepper (or 1 Jalapeño for less spice)
- 2 Tbsp Liquid Sweetener (Coconut Nectar, Agave, or Honey)
- 1 Clove Garlic
- 1/4 inch Piece of Ginger Root
- 2 Tbsp Olive Oil
- 1/2 Tsp Sesame Oil
- 1 Lime Juiced
- 1/2 Lemon Juiced
- 1/4 Cup Water
In a mini-blender, add all sauce contents and blend until smooth. Set aside to allow flavor to meld while combining the other contents. Remove kelp noodles from package and drain water. Combine noodles, carrots, cucumbers, and red pepper to a large mixing bowl. Pour sauce over noodles and vegetables then stir well. Add herbs and mix well. Serve with crushed almonds as garnish and enjoy!