Raw Pad Thai with Almond Ginger Sauce
with Almond Ginger Sauce
SERVES 4. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 30 MINUTES.
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. SAUCE
1∕3 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
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
1. Prepare sauce in a food processor or blender, combine all sauce ingredients and 1 1/2 tbsp water process on high until creamy and smooth.
2. In a large bowl, combine zucchini, carrots, bell pepper, sprouts and onions.
3. Four 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.
NOTE: If following our Meal Plan, refrigerate 3 leftover servings in separate containers and use when called for.
PER SERVING (1∕4 of recipe): Calories: 347, Fat: 20 g, Sat. Fat: 2 g, Carbs: 35 g, Fiber: 8.5 g, Sugars: 23 g, Protein: 13 g, Sodium: 565 mg, Cholesterol: 0 mg