Raw Pad Thai


I recently stumbled on the most amazing website. I literally spent hours browsing through these amazing recipes, and when I saw this one I knew I had to try it. The unique thing about this website, is that is not only gave you a recipe, but it also gave you a breakdown for the nutritional value or secrets of certain foods. And it does this for all the recipes. Seriously guys, its amazing. So I made this Raw Pad Thai recipe, fully expecting it to be awesome. It was. The only thing I couldn't find was kelp noodles, so I used rice noodle instead, which I could have left out all together and it would have been just as delicious! There are a lot of ingredients, but don't let that scare you.  If you are on a clean eating challenge, wanting some more veggies in your diet, are vegan, or just want a good recipe, give it a try!

Raw Pad Thai
1/2  package Rice Noodles
½ head purple cabbage
2 carrots
1 zucchini
1 bunch green onions
1 each red and yellow bell pepper
1 serving marinated mushrooms (see below)
1 bunch cilantro (reserve a little for garnish)
Raw Pad Thai Sauce (see below)
sesame seeds
lime wedges for serving
Marinated Mushrooms
2-3 cups of mushrooms, roughly chopped (I used crimini and portabello)
¼ cup soy sauce
2 Tbsp. maple syrup
2 Tbsp. olive oil
Whisk all ingredients together and fold on mushrooms. Allow to marinate, refrigerated, for a few hours, or overnight if you can. Stir occasionally.

Raw Pad Thai Sauce
1 cup cashews, soaked
1 inch ginger root, peeled
1 clove garlic
½ red chili pepper, seeds removed
1 Tbsp. maple syrup
1 ½ Tbsp. soy sauce
juice of 2 limes
1 tsp. ground turmeric
10 coriander seeds, or 1 tsp. ground coriander
1 Tbsp. olive oil
1 cup water
Pad Thai
1. Remove rice noodles from package and rinse. Place in a pot of water and bring to a boil. Remove from heat, let sit 3 minutes then rinse and drain and set aside.
2. Here is were all the work is. I used a vegetable peeler, potato peeler and knife. Peel the carrots, then use the potato peeler to make thin ribbons. Use the vegetable peeler on the zucchini, then cut those ribbons into thin, noodle like strips. Julienne the bell pepper. and thinly slice the cabbage. Slice green onions and roughly chop cilantro, including stems. Place all veggies in a bowl, along with marinated mushrooms (see below) and set aside.
1. Soak cashews for at least 4 hours, overnight is best.
2. Drain and rinse cashews well. Place in a blender and add all other ingredients . Blend until smooth (this may take a minute or two).
When ready to serve pour desired amount of dressing over the veggies along with noodles, and toss to coat. After plating add cilantro, sesame seeds, and lime wedges.
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