Some people might call this a salad this is on a different level of yumminess. Love preparing veggies in a not-salad way and you DO NOT need a spiralizer. Julienned veggies works or just spend a bit more time cutting really slim strips. It makes eating it a bit more fun. The peanut sauce is tangy, just like the pad thai you order for take out. This pad thai will have you feeling satisfied but not nearly as lethargic as its cooked counterpart. Rawesome.
RAW TWISTED PAD THAI WITH SPICY PEANUT SAUCE [VEGAN, GLUTEN-FREE]
FOR THE PAD THAI:
1/2medium zucchini (spiralized or julienned)
1medium carrot (spiralized or julienned)
2medium asparagus stalks(julienned – optional)
2small green onions, chopped
3.5 ouncesfirm tofu,sliced (or better is smoked)
1tablespoon fresh coriander
FOR THE SPICY PEANUT SAUCE:
3tablespoons raw peanut butter(unsalted)
1 1/2 tablespoons tamari sauce
3tablespoonsfresh lime juice
1/2tablespoonsesame oilraw, cold pressed
Prepare all your vegetables and throw them into a big bowl, toss them well with the sesame seeds.
In a food processor, blend all the sauce ingredients together and pour over your salad.
Mix your pad thai well together, adjust any flavors as you like.
Only the sauce is 100 percent raw, you can sub the tofu for the same amount of uncooked edamame if you wish the final dish to be truly raw.