About the Recipe
This raw vegan Pad Thai is an incredibly delicious meal, perfect for a weekend treat.
Pad thai sauce
1/2 a cup of peanuts
1/4 cup of cashews
1/2 cup of seseame seeds
4 tbs of tamari
3 tbs of coconut aminos
2 thumbs of fresh ginger
2 tsp of cyanne pepper
One and a half fresh red chillis
2 cloves of garlic
The juice of half a lemon
1 3/4 cups of water
Zoodles and salad
4 large spiralized zucchinis
2 large carrots spiralized
1/4 of a small finely shredded white cabbage
1 chopped red onion
16 halved cherry tomatoes
2 shredded large cucumbers
1 tsp of dried chilli flakes
Step 1 Make the Pad thai sauce by putting all of the ingredients into a high powered blender and blend until think and smooth.
Step 2 Put all of the zoodles and the salad ingredients except the zucchini zoodles and the chilli flakes, into a large dehydrator worthy container and add the Pad sauce.
Step 3 Mix the sauce into the other ingredeints well, cover and leave to marinade for 5.5 hours.
Step 4 Uncover the marinading ingredeints, stir well and place them in the same container,into the dehydrator for 30 mins to warm.
Step 5 Place the zoodles into a large mixing bowl then add the mrrinaded, slightly dehydrated ingredients and sauce to the mixing bowl also.
Step 6 Mix all together using clean hands and transfer the Pad thai into two serving bowls.
Step 7 Garnish with the dried chilli flakes, serve and enjoy.
For this recipe you will need a high powered blender.
For this recipe as I serve it you will need a dehydrator, though it can absolutly be enjoyed without dehydating also.