Raw-Vegan Pad Thai (Oil-Free)
I have decided to go 100% Raw until whenever I really crave cooked food again! It's now now 100ºF+ here in Los Angeles, CA and I'm not really craving anything hot anyway. I've also steered very far away from eating mostly whole-foods (Thanks a lot LA's convenience and vegan friendliness) and I really believe this will help me get back into a routine of things until I can successfully jump back into a #rawtil4 #hclf lifestyle! This is my first time being raw so I'm excited to take you all along with me on this journey of creating new recipes! I'm trying to keep this as fruit-heavy as possible but I'm also looking forward to getting creative with new savory dishes (like this raw pad-thai). I hope you enjoy this recipe and make sure to tag me on Instagram at #veganyasmeen and @veganyasmeen so I can see your amazing re-creations! xx
Raw Vegan Pad-Thai (Oil-Free/GF)
- 1 container of SeaTangle Kelp Noodles (or whatever kelp noodles you can find)
- 2 TBSP. of raw almond butter; I used Artisana Organics*
- 2.5 TBSP. of Coconut Aminos*
- 1 TBSP. of lime juice (lemon or ACV should work too)
- 1 TBSP. of minced garlic
- 1 TBSP. of fresh grated garlic
- 1 TBSP. of maple syrup (or your sweetener of choice)
- green onions/scallions
- 1/2 avocado
- chopped fruits/veggies of choice (bell pepper, carrot, apples, cherry tomatoes, mushrooms, etc.)
*Feel free to use non-raw versions of some ingredients if you're not strictly raw (i.e. tamari, liquid aminos, regular almond butter, peanut butter, etc.)
1. Soak your kelp noodles in water, lemon juice, and a little bit of baking soda. This will completely eliminate any crunchiness of the noodles and create more of a traditional pasta texture. Then drain and dry.
2. Wisk the next six ingredients (sauce ingredients) until well blended. Adjust to taste.
3. Chop/Grate the rest of your fruits and veggies and mix them in with the kelp noodles and almond butter-ginger sauce.