Thursday, August 5, 2010

Elizabeth's Raw Pad Thai

        Elizabeth's Raw Pad Thai

Having lunch the other day with my friend left me with the desire to concoct a Raw Pad Thai recipe. Yesterdays post mentioned the raw entree I ordered at Food and Thought, it was raw Pad Thai of course. I really liked their recipe, I wish I had it!! 
I needed somewhere to start, so I turned to my new copy of "Ani's Raw Food Essentials". Her recipe is very easy and I made some additions and changes and came up with a totally different recipe. Now I have to go back and make hers to see how I like it.
Her recipe calls for the following:

sliced fresh basil
thinly sliced cabbage
kelp noodles

"Peanut" Sauce:
almond butter
coconut oil
Liquid aminos
lemon juice

I decided to use the kelp noodles and basil but omitted the cabbage. Instead I added zucchini, carrots and yellow squash to the kelp noodles and basil. In place of the cabbage I used my red clover sprouts, that were perfect for "harvest" today; ultra fresh, packed with nutrition. I also added in some chopped sunflower sprouts that I also just harvested today. I made her sauce recipe and thought it tasted flat the way that it was, so I added some soaked cashews, onion powder and 2 cloves of garlic. Wow! Now that is a good sauce. I made several more changes so let me just post my recipe so you can see how I made my dish. (Did I mention that I met Ani???? Still beaming!!)

Elizabeth's Raw Pad Thai (inspired by Ani's)

2 small zucchini, shredded
2 small carrots, shredded
1 yellow squash, shredded
1 C of kelp noodles, soaked for 30 min in water then drain
1 C red clover sprouts
8 fresh basil leaves, sliced thin
1/4 of a red pepper, chopped
1/4 C sunflower sprouts, chopped

                                      Noodles Without the Sauce


1/3 C raw cashes, soaked
2 cloves garlic, pressed
1 tsp onion powder
1/4 C raw almond butter
1/2 C coconut oil, in liquid state
2 T Coconut Aminos
1/2 of a lemon, juiced
1/2 T jalapeno, seeded and chopped
1 1/2 t ground coriander powder
1/2 to 3/4 cup filtered water


1/3 C raw cashews, soaked then dehydrated and chopped
Arugula leaves

Place sauce ingredients into a personal size blender. Blend until smooth.
Toss together the noodle ingredients.  Mix the noodles with enough of the sauce to nicely coat them. Place some Arugula leaves around the perimeter of a plate.  Place a large mound of the noodles in the center of the Arugula. Top with the chopped cashews and micro-greens. This is so yummy. Enjoy!
NOTE: Keep the remaining sauce separate from the remaining noodle ingredients. The sauce should keep 3 weeks in fridge and the noodles a few days. I have enough left over to make another meal....sounds like lunch tomorrow.
~JMJ~ Today I am grateful for a creative burst of energy. I made up some more recipes today. One was a cookie recipe for the rest of the family. Everyone really like them. Will post that soon. Peace!


Cynthia said...

Looks great but I'm not a fan of almond or peanut butter in savory foods. Is it a strong flavor? I wonder if I could just add a couple tablespoons of almond butter to start. As always thanks for your inspiration!

Elizabeth said...

Hi Cynthia,
No it is not "nutty" at all b/c I used cashew and almond. It gives it a creamy sweeter taste. This sauce is FANTASTIC!!! You gotta try it. Eric Sr. loved it too.

Jessica said...

Sounds amazing!! I can't wait to get that cookbook!! :) It should be here any day!!

Mr. H. said...

Your Pad Thai recipe really looks and sounds like a meal that I would enjoy. The best part is that we have many of the ingredients growing in the garden. Thanks for the wonderful recipe.:)

evergreen said...

Your recipe looks awesome! I love the pic of you and Ani:)

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