Pad Thai Noodles
This is the most amazing pad thai we have ever, ever eaten! Actually, it is the most amazing Thai dish ever! In just one bite, it easily became our favorite meal. “Mmmmm” was heard at the table about every 15 seconds, it is that good. The pad thai sauce is incredible. It is very fresh tasting with the fresh orange, lemon and lime juices. No soy sauce here and it definitely is not missed! Our daughter enjoyed dipping her cucumber and carrot slices in the pad thai sauce.
This dish is completely raw, meaning nothing is heated over 115 degrees. Heating foods destroys natural enzymes and causes many of the nutrients to be lost. Some of the many benefits of raw food include more energy, easier and faster digestion, plenty of fiber, weight loss, higher nutritional value and anti-aging benefits. How many reasons do you need to make this for dinner tonight? Enjoy and cheers to your health!
4 medium zucchini
2 large carrots, peeled, julienned
½ cup coarsely chopped cilantro
½ cup fresh bean sprouts
Pad Thai Sauce:
2 cups raw almond butter or 2 1/2 cups raw almonds
2 oranges, juiced
1 lime, juiced
1 lemon, juiced
4 garlic cloves, minced
2 tablespoons freshly grated ginger
2 teaspoons sea salt
1 small hot chili, minced, or 1-2 teaspoons red chili flakes, to taste
4 green onions, chopped
4 tablespoons chopped fresh basil
2 limes, sliced into wedges
8 raw almonds, chopped
For the noodles, peel zucchini with a veggie peeler. Shave the flesh into thick strips with the veggie peeler. Combine zucchini, carrots, cilantro and bean sprouts in a large bowl. Toss gently.
For the sauce, combine all ingredients in a blender and process until smooth. Add a small amount of water to facilitate blending. The sauce should be thick. Add to noodle mixture and mix well.
Garnish with green onions, basil, lime wedges and almonds before serving.
Recipe from Raw Food Celebrations