Raw Pad Thai conversion recipe

We love Thai food. There are quite a few recipes for Raw Pad Thai, this one was taken from a Thai cookbook that we used to cook from, this was adapted to raw.



The photo above is our converted recipe.


This is the photo from the cookbook. Ours looks much better, doesn't it?

The recipe looks complex, but if you love Thai, you have most of this stuff in your pantry already. If not, purchase what you need, and keep it for more recipes later.

Thai noodles:
Make 2 Cups zucchini noodles with Chef Mihn noodle tool (or shred with Mandoline)
Dehydrate one hour for floppy noodles (noodle texture).

Toss noodles with 1 Cup Mung bean sprouts, one diced Avocado and 1/2 Cup diced cucumber or Jicama.

Sauce:
Juice of 1/2 Lime
Soak 2 Tbs Dulse (dry seaweed) in 2 tbs Rice Wine Vinegar (substitutes fish sauce)
1 Tbs Paprika
1/2 tsp Coconut Butter
1/4 C Agave
1 Tbs Olive Oil (Cold pressed)
1/4 tsp Tumeric
Spring of mint (any kind)
2 Tbs Tamarind Juice
1/4 C Chives (fresh)
2 - 3 Cloves Garlic
1/4 C Cashews (add last to stay chunky)

Add all of the above to blender and mix until creamy. Add Cashews and mix slightly so cashews stay chunky. Fold sauce into noodle mixture. Top with chive, beansprouts small lime wedges, tomato wedges, avocado, cilantro, mint, squash blossom or cultured vegetables.