Raw Vegan Pad Thai with Kelp Noodles | Low Fat Raw Vegan
 
 
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Ingredients
Sauce
  • 4 Tbsps almond butter
  • 1 tbsp homemade gochujang (optional)
  • 2 tbsp maple syrup
  • ⅓ cup coconut aminos
  • 2 limes, juiced
  • Slice of fresh ginger
  • 2 garlic cloves
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp sea salt
  • ⅛ tsp black pepper
  • ⅛ tsp cayenne
  • 1 tbsp dulse flakes
  • ⅓ cup water
Kelp Noodles
  • 12 oz kelp noodles
  • 1 tsp baking powder
  • 1 lemon, juiced
Vegetables
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrot
  • ½ cup shredded daikon radish
  • ½ cup broccoli finely chopped
  • ½ cup pea shoots or mung bean sprouts
  • ½ red bell pepper, sliced
  • 3 scallions, finely chopped
  • ½ cup cilantro
  • ½ cup basil
  • ¼ cup fresh mint
Instructions
  1. Place all your sauce ingredients in the blender and blend until smooth, then set aside.
  2. Rinse and drain your kelp noodles. Place them in a bowl and cover with the baking powder and lemon juice. Toss them to coat. Set aside while you prepare the vegetables.
  3. Shred and chop your veggies and fresh herbs, place in a large mixing bowl.
  4. Drain and rinse the noodles again and place on top of the veggies.
  5. Add the sauce to your mixing bowl and toss to combine thoroughly. Serve and Enjoy!
Notes
Serves 2-3 people. Saves well in the fridge for the next day!
Recipe by Cultivator Kitchen at http://cultivatorkitchen.com/raw-pad-thai/