Raw Pad Thai

By Landon Funk

No lie: I eat pad Thai at least three times a week. This recipe has saved me so much money because now I can make my favorite dish at home rather than going to a restaurant!

Special thanks to The EdgyVeg for the recipe!

Ingredients

Zucchini spiralized

 

 

 

Carrots, julienne

 

 

 

 

Bean Sprouts

 

 

 

 

 

 

¼ Cup Soy Sauce

 

 

 

 

 

 

¼ Cup Maple Syrup

 

 

 

 

 

 

1 Tbsp Tomato Paste

 

 

 

 

 

 

2 Tbsp Rice Vinegar

 

 

 

 

 

 

2 Tbsp Lime Juice

 

 

 

 

 

2 tsp Sesame Oil

 

 

 

1 Clove Garlic

 

 

 

 

1 tsp Chili Paste

 

 

 

 

 

 

2 Tbsp Nutritional Yeast

 

 

 

 

 

 

Directions

  1. Use a spiralizer, mandolin or potato peeler to create noodles from the zucchini, sweet potato or butternut squash.

  2. Place them in a bowl and set aside.

  3. Prepare the pad thai sauce by mixing all sauce ingredients in a blender or whisk by hand until well combined.

  4. You can heat this sauce up in a saucepan or microwave, or enjoy raw! I usually decide how to enjoy this sauce based on the time of year.

  5. Build your Pad Thai by portioning out your noodles into individual bowls.

  6. Add the remaining vegetables and sauce, and mix to combine.

  7. Make sure that all of your noodles are covered in dressing.

  8. Serve with a slice of lime, and topped with crushed peanuts and sesame seeds.

 

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