Raw Pad Thai with Kelp Noodles

Veggies:

1/4 cup baby corn, thinly sliced
1 carrot, cut into ribbons with a peeler
1/2 a red pepper, cut julienne
1 cup red cabbage, thinly sliced on a mandoline
1 large courgette (zucchini), sliced into ‘noodles’ in a spiral slicer
1/4 cup sugarsnap peas, thinly sliced
2 spring onions (green onion), sliced thin
1/2 a shallot, sliced thin
1/2 cup mung bean sprouts
5 basil leaves, cut chiffonade
2 tablespoons coriander (cilantro), roughly chopped
10 mint leaves, cut chiffonade

1 cup kelp noodles

Sauce:
3 tablespoons almond butter
1 tablespoon agave nectar
2 tablespoons tamarind paste*
4 sun-dried tomato halves
1 tablespoon apple cider vinegar
1 tablespoon tamari
1/2 cm cube ginger
1/2 clove garlic
1 tablespoon lime juice
1/2 a chipotle chili, soaked until soft
2 tablespoons chipotle chili soak water

- Mix all veggie ingredients in a bowl by hand and set aside.

* Tamarind paste can be made by soaking 100g tamarind in 1/2 cup water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.
- Blend all ingredients except kelp noodles in a high-speed blender until smooth.
- Place a few tablespoons of the mixture and mix in a bowl with the kelp noodles. Marinate for 1 hour or preferably overnight.
- Transfer the marinated noodles to a bowl with rest of the sauce and the prepared ingredits from the first section and mix welll by hand.
- Serve with lime wedge, sliced chili, chopped almonds and your favourite greens.


Number of Servings: 1

Recipe submitted by SparkPeople user ERIKA00177.