All Raw Zucchini Noodle Pad Thai

Leave the frying pan and veggie oil at the restaurant, because this pad thai is raw and oil free! Yes, it’s still high in fat since we’re using coconut meat as the base but we’re talking about the good fats here. Not to mention coconut is super healing and nourishing for the body. At first glance, this Pad Thai looks pretty impressive but what I love is that it really doesn’t take much time to prep and you can also bring it to pot lucks as a share dish.

If you’ve got a high powered blender like the Vitamix and a spirooli to make your noodles, this dish can be whipped up in less than 30 minutes. Plus, you just have to wipe down the cutting board and rinse out your Vitamix container and clean up is done.

Serves 2 generously

Sauce ingredients:

  • 2 tsp. paprika
  • 1.5 tsp. cayenne
  • 1.5 tsp. himalayan salt
  • 1 tsp. garlic powder
  • 1 lime juice
  • 2 cups coconut meat
  • 1- 1.5 cups water
  • 1/2 cup fresh thai basil
  • 1/4 tsp. ground fresh lime leaf
  • 1 tbsp almond butter
  • 1/2 cup coconut syrup

Mix in:

  • 1 cup Red / yellow *pepper thinly sliced
  • 1.5 cups Broccoli *chopped
  • 2-3 Sliced carrots *use carrot peeler
  • 4-6 zucchinis *use spirooli to make noodles
  • 1/2 cup fresh thai basil
  • 1/2 cup jungle peanuts, crushed. *optional
Instructions:
Step 1. Using your spirooli, turn your zucchini into noodles and set aside in a strainer over a bowl or in the sink. Let them sit while you prepare your sauce and veggies. I even like to pop them in the dehydrator for 15 minutes or so to get some of the water out, this is optional. Be careful not to leave them in very long as they wither away quickly!
Step 2. In your Vitamix container, put all of the sauce ingredients together and blend on high for 30 seconds or until you reach a desired consistency. You may want to run up to 30 seconds two or 3 times depending on how warm you would like the sauce, and to bring out the flavours. I find blending for a bit longer enhances the taste of a raw sauce like this one.
Step 3. Chop your veggies and de-stem the basil and mix in a large bowl with your noodles and pour the sauce over top. Mix thoroughly and serve on a share plate or individually, sprinkle with jungle peanuts, or almonds for an optional crunchy and authentic thai experience.

Pad Thai with crushed aflotoxin free jungle peanuts

 

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Sheleana Jennings

Owner & Co-Visionary at Young and Raw
Sheleana has a home base in Vancouver, BC with her husband Caleb and her kitty Maya and spends much of the year traveling. Her life's mission is to educate and inspire millions to re-connect with their inner guidance and find balance through nutrition and lifestyle. YoungandRaw.com now reaches hundreds of thousands of people every month, from 78 countries around the world. Her passions include researching, writing, reading and exploring nature. Sheleana's favorite areas of study at present are nutrition, hormonal & women's health, natural birth, pre-post natal nutrition and Ayurveda.
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About Sheleana Jennings

Sheleana has a home base in Vancouver, BC with her husband Caleb and her kitty Maya and spends much of the year traveling. Her life's mission is to educate and inspire millions to re-connect with their inner guidance and find balance through nutrition and lifestyle. YoungandRaw.com now reaches hundreds of thousands of people every month, from 78 countries around the world. Her passions include researching, writing, reading and exploring nature. Sheleana's favorite areas of study at present are nutrition, hormonal & women's health, natural birth, pre-post natal nutrition and Ayurveda.

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