Raw Pad Thai with Almond Ginger Sauce
Packed with crunchy veggies, this raw, veg-based version of pad Thai is hydrating on a hot summer day. The blender almond sauce contains healthy fats and is the perfect sweet-salty palate pleaser.
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Note: If following our Meal Plan, refrigerate 3 leftover servings in separate containers and use when called for.
Ingredients
Sauce
⅓ cup raw unsalted chopped almonds
¼ cup natural almond butter
¼ cup apple cider vinegar
3 tbsp reduced-sodium tamari
3 tbsp raw honey
1 1-inch piece fresh ginger, peeled
1 clove garlic, peeled and smashed
¾ tsp ground cayenne pepper
Pad thai
4 yellow zucchini, grated or spiralized
2 carrots, grated, spiralized or cut into thin strips
1 red bell pepper, cut into thin strips
1 cup sunflower or bean sprouts
2 green onions, thinly sliced
½ cup chopped raw unsalted almonds
¼ cup chopped fresh cilantro
¼ cup chopped fresh basil
Pinch red pepper flakes, optional
Preparation
1. Prepare sauce: In a food processor or blender, combine all sauce ingredients and 1½ tbsp water; process on high until creamy and smooth.
2. In a large bowl, combine zucchini, carrots, bell pepper, sprouts and onions.
3. Pour sauce over vegetables and toss gently until evenly coated. Top servings with almonds, cilantro, basil and pepper flakes (if using). Serve chilled or at room temperature.
Nutrition Information
- Serving Size ¼ of recipe
- Calories 347
- Carbohydrate Content 35 g
- Cholesterol Content 0 mg
- Fat Content 20 g
- Fiber Content 8.5 g
- Protein Content 13 g
- Saturated Fat Content 2 g
- Sodium Content 565 mg
- Sugar Content 23 g