Rawsome Pad Thai

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Nutritional Info

Servings Per Recipe: 1
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

View full nutritional breakdown of Rawsome Pad Thai calories by ingredient

Introduction

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. 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.

Minutes to Prepare: 15

Number of Servings: 1

Ingredients

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

Sauce:

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

Directions

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.