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Raw Vegan Pad Thai

October 26, 2020

Raw Vegan Pad Thai

Now that we're back into the warm weather, its time for some fresh and cool lunches! This raw vegan pad Thai makes the perfect lunch or dinner! Its an easy recipe to make and super delicious! 

Ready in less than 20 minutes and it makes two servings so lunch for tomorrow is sorted too! 

Enjoy!

 

Raw Vegan Pad Thai

Author: www.activevegetarian.com

 

Ingredients:

TO MAKE NOODLES
  • 2 cups of kelp noodles one package
  • 1 organic zucchini
  • 1/3 cup raw cashews crushed (preferably organic)
  • 1 large carrot graded
  • 4 leaves of kale chopped
  • 1/3 cup fresh cilantro chopped
  • 2 tbs fresh basil chopped
TO MAKE SAUCE
  • 3 tablespoons lemon juice
  • 1 cup cashews soaked 2 hours & drained
  • 1 red capsicum seeded & chopped
  • 2 tablespoons nutritional yeast
  • 1 tablespoon water
  • 1/4 teaspoon sea salt
TO GARNISH
  • 2 tbs dry seaweed thinly sliced or cut with scissors
  • Lime cut into wedges

 

Instructions:

  1. Rinse kelp noodles and strain.
  2. Cut the kelp noodles up a few times with kitchen scissors, otherwise they can be too long.
  3. To make your zucchini noodles, use a spiralizer on the thick noodle setting.
  4. If you don't have spiralizer you can simply cut the zucchini into thin long strips or use a potato peeler to get a noodle like effect.
  5. Place the kelp and zucchini noodles into a large bowl. Mix in crushed cashews, grated carrot, thinly chopped kale, cilantro and basil. Set aside.
MAKE THE SAUCE
  1. Blend all the sauce ingredients in a blender until smooth.
  2. Pour ½ cup of sauce over the noodles and gently mix in. And more sauce if needed, until the noodles are thoroughly coated with sauce.
  3. Serve, garnished with seaweed and lime.

Notes

If you have the time we suggest that you soak the kelp noodles in warm water for 10-15 minutes. Shake them dry, then pat them very dry with a paper towel or kitchen towel before using.


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