Rawsome Pad Thai
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1 large zucchini1 large carrot1/2 large red pepper - julienned1 large handful of mung bean sprouts2 TBSP raw peanuts chopped or at least halvedSauce:1.5 TBSP tahini*1 TBSP Braggs Liquid Amino Acids1 TBSP water1 small garlic clove1/8th inch of fresh ginger root1/8th TSP of cayenne pepper sea salt to taste*can substitute almond butter for just 10 more calories
Using a vegetable peeler or spiral slicer make your noodles out of the zucchini and carrot. (Save part of the core to add to your sauce below)
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.
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.
Nutritional Info Amount Per Serving
- Calories: 356.3
- Total Fat: 21.1 g
- Cholesterol: 0.0 mg
- Sodium: 135.6 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 11.8 g
- Protein: 17.5 g
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