Top | Raw

Pad Thai

(recipe, Carrie Stewart)


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Ingredients

  1. 2 medium zucchini ($1.20)
  2. 1 carrot ($.15)
  3. 1 bunch green onions, sliced ($.59)
  4. ½ red bell pepper, sliced ($.50)
  5. large handful mung bean sprouts ($.75)
  6. sauce
  7. 4 Tbsp. almond butter ($.80)
  8. ½ in piece ginger, peeled
  9. 1 Tbsp. braggs aminos or soy sauce ($.10)
  10. 1 clove garlic ($.05)
  11. 1 Tbsp. agave ($.10)
  12. ½ tsp. cayenne (or to taste)
  13. ½ tsp. salt
  14. 2 Tbsp. chopped cashews ($.20)

Steps

  1. Noodle the zucchini and carrot using a vegetable peeler or spiral slicer. Toss with the bell pepper, green onion, and bean sprouts.
  2. In a bullet type blender, puree all the sauce ingredients until very creamy. Because of the high fat content of the nut butter, this can get quite hot while blending. Stop and let it cool for a minute if it becomes too hot for your personal definition of raw. Pour over noodles, toss lightly, serve.