Creamy Zucchini Noodle Pad Thai: raw, vegan, gluten-free, dairy-free, sugar-free, soy-free

By Megan Stulberg

I’m a sucker for pad thai. Always have been, always will be! Here’s a recipe for a raw pad thai dish that’s vegan-friendly and much healthier than its calorie-loaded counterpart.

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CREAMY ZUCCHINI NOODLE RAW PAD THAI

Ingredients:

  • 2 medium zucchini, either finely hand-sliced or spiralized
  • 2 medium carrots, chopped
  • 1/4 medium cabbage, chopped
  • 1 standard avocado, ripe
  • 1 handful raw cashews
  • 1 handful raw pumpkin seeds
  • 1 handful raw sesame seeds
  • Dash of raw Himalayan salt

For the dressing: 

  • 3 tbsp raw almond butter
  • 1-2 cloves garlic
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup or sweetener of your choice 1911826_10153909187275133_1590683635_n

Directions: 

1)  Create zucchini “noodles” by using a spiralizer or simply hand-slicing finely into long thin pieces. Prep all vegetables and toss in a large bowl to combine.

2) Whisk raw almond butter, garlic, lemon and maple syrup together in a bowl. If desired, add water until desired thickness is reached. Pour dressing over combined vegetables.

3) Top with seeds and nuts.

Serves 1-2. Enjoy! This dish is light, refreshing, and perfect for Summer.

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