Raw Rainbow Veggie Pad Thai
- Yield: 2 1x
- Category: Entree
- Cuisine: Raw Vegan, Gluten-Free
Ingredients
Scale
- VEGGIE PAD THAI
- 1 medium zucchini, spiraled
- 2 large carrots, julienned
- 1/2 cup bean sprouts
- 1/2 cup thinly sliced red cabbage
- 1/2 cup organic edamame
- 1 tablespoon hemp seeds
- 1 teaspoon sesame seeds
- PAD THAI DRESSING
- 1 garlic clove
- 1/4 cup raw almond butter (or try peanut butter)
- 2 tablespoons fresh lime juice
- 2 tablespoons liquid Aminos
- 2 tablespoons water
- 2 Medjool dates
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon freshly grated ginger
Instructions
- Prep vegetables. Add the zucchini, carrots, bean sprouts, and cabbage into one or two large bowls. Toss with hands to combine.
- Then add edamame, hemp seeds, sesame seeds. Mix to combine.
- Prepare the dressing by adding all your ingredients in your high-speed blender, blend until smooth. Hint: The dressing may seem a bit thin at first, but it thickens as it sits.
- Pour on dressing and mix thoroughly. Enjoy at room temperature or slightly warm-up pad thai in a skillet over medium heat for 5-8 minutes.
- If using for meal prep, layer ingredients are shown in the image above starting with Pad Thai Dressing. Store in the refrigerator for 5-7 days.
Nutrition
- Calories: 438
- Fat: 26.2g
- Carbohydrates: 43.6g
- Fiber: 12.4g
- Protein: 15.2g
Find it online: https://livesimplynatural.com/raw-rainbow-veggie-pad-thai/
