Raw vegetable pad Thai

1.0 tbsp Coconut Oil
0.5 cup, halves and whole Cashew Nuts, dry roasted
4.0 medium Carrots, raw
2.0 fruit without skin and seeds Avocados, California (Haas), cubed
0.25 head, small (4" dia) Cabbage, red, fresh, shredded
4.0 serving Green Onion (fresh-1 stalk) thinly sliced

Soy tofu
Discard cooking liquid once tofu ready
4 tablespoons coconut sugar, Madhava" Organic
4.0 tbsp Soy Sauce
1.5 tsp Sriracha Hot Sauce (Rooster sauce)
1.0 tbsp Coconut Oil
200.0 Grams Tofu, firm cubed
1.0 fl oz Water, to thin

Spicy peanut sauce
50.0 Grams no sugar added crunchy peanut butter (peter pan)
1.0 clove Garlic
1.0 tsp Ginger Root
2.0 tbsp Soy Sauce
2.0 serving Agave nectar syrup (1Tbsp, 21g)
2.0 tbsp Lime Juice, juice of 1 lime
1.0 fl oz Water, tap
0.12 cup, pulp Tamarinds

Mix the ingredients for the spicy peanut sauce and set aside. Mix the coconut sugar with the soy, olive oil, and sriracha for the tofu. Heat the 2 tablespoons coconut oil over a medium high heat. Fry the tofu for 2-3 minutes, until golden. Put over the soy mix and fry another 2-3 minutes. Remove from the heat, remove the tofu from the liquid. Mix together the carrot noodles, avocado, red cabbage, cashews, tofu, and green onions. Divided between 5 plates, or 6 if using as a side dish. Spoon over the spicy peanut sauce and serve.

Serving Size: 5 equal servings

Number of Servings: 5.0

Recipe submitted by SparkPeople user NANLTHOMPSON.