Name: Raw Pad Thai
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Cuisine: thai
Ingredients: 1 null zucchini; 1 null carrot (shredded); 0.5 small red bell pepper (thinly sliced); 0.25 cup bean sprouts; 2 null green onions (thinly chopped (plus more for garnish)); 2 tbsp fresh cilantro (chopped (plus more for garnish)); 2 tbsp cashews; 1 null lime (cut into wedges); 0.25 cup raw almond butter; 0.25 cup water; 0.5 null fresh lime; 1 tbsp coconut oil (melted); 1 tbsp nama shoyu ((raw soy sauce)); 1 tbsp cilantro leaves (chopped); 1 tsp raw agave nectar; 0.5 null small jalapeño (chopped); 1 clove garlic

Instructions

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1

Cut the ends off the zucchini (1 large) and spiralize for the thinnest noodles. Place in a salad bowl. Shred the carrot (1 small) and chop the red bell pepper (0.5 small). Toss into the salad bowl along with bean sprouts (0.25 cup), onions (2 green), and fresh cilantro (2 tbsp). Mix and set aside.
2

In a blender or food processor, combine all dressing ingredients: raw almond butter (0.25 cup), water (0.25 cup), lime (0.5 fresh), coconut oil (1 tbsp), nama shoyu (1 tbsp), cilantro leaves (1 tbsp), raw agave nectar (1 tsp), jalapeño (0.5 small), and garlic (1 clove). Blend until smooth.
3

Pour the dressing over the pad thai mixture and toss to coat evenly. Divide evenly between two plates. Top with cashews (2 tbsp) and extra [green onions] and [fresh cilantro] for garnish. Squeeze fresh [lime] juice over and serve immediately.