Rawsome Pad ThaiSubmitted by: TRAVELNISTA
IntroductionRaw Food need not be boring. The fresh ginger and garlic make this dish. Please do not leave out or use powdered. Add the cayenne and this dish offers some true Thai heat. Raw Food need not be boring. The fresh ginger and garlic make this dish. Please do not leave out or use powdered. Add the cayenne and this dish offers some true Thai heat.
1 large zucchini
1 large carrot
1/2 large red pepper - julienned
1 large handful of mung bean sprouts
2 TBSP raw peanuts chopped or at least halved
1.5 TBSP tahini*
1 TBSP Braggs Liquid Amino Acids
1 TBSP water
1 small garlic clove
1/8th inch of fresh ginger root
1/8th TSP of cayenne pepper
sea salt to taste
*can substitute almond butter for just 10 more calories
Julienne the red pepper, you want fine little matchsticks.
Toss all of the veggies in a large bowl.
In a bullet type blender, puree all the sauce ingredients until creamy.
Add in a small piece, maybe a quarter, of the core of zucchini you just made into noodles. You don't want the seeds in your the dish per say but as part of the sauce it will extend your sauce without adding extra fat calories.
Pour over noodles and toss lightly.
Sprinkle the 2 tablespoons of chopped peanuts on top.
Number of Servings: 1
Recipe submitted by SparkPeople user TRAVELNISTA.