Sunday, July 14, 2013

Raw Vegan Pad Thai

Waaaay back in February, our friend came out for a visit.  We ended up eating at Whole Foods downtown one night and she ordered pad thai, made with raw spiralized zucchini in lieu of the typical rice stick noodles.  She liked it so much that we took a photo of the ingredients list they so conveniently had in the case by the sauce.  Enter Erin's knock-off version.  Now, I don't know if anyone is gonna buy that this is like a real Pad Thai, but that said, it's a really good dish in it's own right.  Play with ingredient amounts to your own tastes.  You will need a mandoline with a small wavy blade or a spiralizer to make the zucchini noodles, but I know enough of my friends have been moved to buy a mando since being served said "noodles" at our house to warrant posting this recipe. :)  Sauce is good on other salad fixins too if you don't want to shell out for special equipment.

Zucchini Pad Thai:
(based on Whole Foods Pad Thai sauce)

1 cup raw cashews, soaked overnight
juice from 1 large navel orange
juice from 1 large lime
2-3 green onions
1 seeded serrano, or jalapeno pepper
4 tsp wheat-free reduced-sodium tamari
1 clove garlic
~1 inch of ginger
dash of crushed red chile flakes
optional ingredients not on the original ingredients list: sambal oelek, rice vinegar

zucchini, made into "noodles" (buy larger ones for less waste on the mandoline)
carrot, shredded
cilantro, chopped
lime wedges
Gomasio and Sriracha to top

Blend all in a high-powered blender until smooth.  I stirred in some sambal oelek and a little rice vinegar to taste at the end.  Refrigerate for a while to let flavors meld.

No firm amounts, just mix enough sauce into the zucchini to make you happy, then top with shredded carrot, cilantro, Gomasio, lime wedge, sprouts, and Sriracha.

Raw zucchini noodles

1 comment:

Beth said...

I knew you could do it!