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Spiralized Zucchini Pad Thai

Spirlized noodles are an incredible and delicious way to eat more vegetables. I learned this dish and other raw vegan dishes when I visited Bali and took a three day course with @rawfoodbali. I didn’t have all the ingredients that were in the original recipe, so I will list it how I made it and add optional on the items I left out because it still came out amazing even with my modifications.
5 from 1 vote
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Prep Time 15 minutes
Course Main Course
Cuisine Thai
Servings 2

Ingredients
  

Main Ingredients

  • 1 cup Spiralized Zucchini Noodles or Pumpkin Noodles
  • 1 cup Shredded Jicama (Optional)
  • 1/2 cup Chopped Parsley
  • 1/2 cup Chopped Asian Pear
  • 1/2 cup Shredded Carrots
  • 1/2 cup Mung Bean Sprouts (Optional)
  • 1/2 cup Alfalfa Sprouts (Optional)
  • 1-2 tbsp Roasted Peanuts

Sauce Ingredients

  • 1/2 cup Water
  • 1/4 cup Almond Butter (or any other Nut Butter)
  • 2 tsp Bagg’s Coconut Aminos (Tamari)
  • 1 1/2 tsp Lemon Juice
  • 1 clove Garlic
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1 tsp Harissa
  • 3/4 tsp Kaffir Lime Leaves Cut in Thin Strips (Optional)

Instructions
 

  • Mix together all the main ingredients except the peanuts in a large bowl.
  • Blend Sauce Ingredients in a Ninja.
  • Pour the sauce over the noodles and top with roasted peanuts. 
  • And Enjoy!

Notes

This dish has an incredible flavor profile and feels so good in the body. Try it out and let me know what you think!!
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