Raw Vegan Pad Thai Extraordinaire

There are many versions of this iconic dish, but this is arguably one of the best raw vegan versions. If you prefer to use spiralized zucchinis rather than the kelp noodles, go for it. This is an ideal way to introduce loved ones to living cuisine. The combination of nut and seed butters along with the hempseeds make for a beautifully protein-rich, highly satisfying dish. Fabulous make-ahead option for entertaining, picnics, potlucks, and special occasions. Cheers!

• 1 large zucchini, spiralized, or 1-package fettucine-style kelp noodles (also available in the Asian section of most markets)
• 2-3 carrots, julienned
• 1/2 small jicama, julienned
• 2 green onions, sliced
• 1 cup shredded purple cabbage
• 1 cup mung bean sprouts
• 1 cup lentil or chickpea sprouts
• 1/2 cup crushed peanuts
• 1/2 cup chopped fresh cilantro
• 1/4 cup raw hempseeds

Sauce

• 1/2 cup almond or organic peanut butter
• 1/2 cup tahini
• 1/4 cup tamari or shoyu sauce
• 2 tbsp agave nectar or maple syrup
• 2 tablespoons fresh lime juice
• 1 teaspoon fresh ginger root, peeled and minced
• 1 clove garlic, minced
• Dash of cayenne pepper (optional)

Directions:

1. For the Pad Thai base, rinse the kelp noodles in hot water, then drain and place them in a large mixing bowl. Cut the jicama and carrots julienne style, in thin strips. Slice the green onions and shred the purple cabbage. Combine the prepared veggies in the bowl with your noodles.
2. For the sauce, place the almond or peanut butter, tahini, lime juice, garlic, tamari, agave, ginger and optional cayenne in another bowl. Blend until creamy. If you prefer a thinner sauce, add a bit of coconut or almond milk.
3. To assemble, add the sauce to your veggie/noodle mixture and combine well. Allow it to marinate a few hours if possible. To serve, garnish with fresh cilantro and chopped peanuts.