Traditional pad Thai is one of Thailand’s national dishes and is also a mainstay in many countries outside Southeast Asia. This rice noodle dish commonly features eggs and tofu, sometimes meat, and a variety of saucy, often processed ingredients
As I mentioned in my most recent post, the last two weeks have seen me feasting on only raw, plant-based food. This could seem limiting to many people, but it’s been a great catalyst for creativity in my kitchen. I’ve swapped my toaster oven, microwave and oven for a dehydrator, and my recent Blendtec purchase has changed my perspective on smoothies, whole juices and sauces. If you’re really dedicated, you could even purchase a high-powered juicer to equip the kitchen for a variety of raw food meals and treats (think raw “ice cream”).
This recipe is my attempt to “raw-itize” a universally loved sweet-and-sour dish that could entice any street food-lover in Thailand. I used my Spiralizer to make simple zucchini noodles quickly, but if you don’t have one you can shred them with a food processor or box grater.
In place of soy sauce, I use coconut aminos, a gluten-free substitute made from the sap of a coconut tree. It is much higher in nutritional content than soy sauce, and since it’s a raw product, it contains active enzymes that aid in digestion. You can find coconut aminos at Whole Foods.
Raw Zucchini “Pad Thai” 4 servings
2 extra large zucchinis
½ cup chopped broccoli florets
1 large carrot, shredded
Half a red pepper, cut into matchsticks
3 green onions, chopped
5 basil leaves, plus more for garnish
5 Tbsp. raw almond butter
1 large garlic clove
3 Tbsp. lime juice
2 Tbsp. coconut aminos*
4 Tbsp. water
1 Tbsp. raw honey
½-inch piece peeled ginger
1 Tbsp. extra virgin coconut oil
½ cup sunflower sprouts (or bean sprouts), for garnish
½ cup chopped raw cashews, for garnish
Mint for garnish
4 lime wedges for garnish
• Use a Spiralizer to make zucchini noodles or shred the zucchini with box grater or food processor. If shredding, let the zucchini sit in a colander to drain excess water 1 to 2 hours.
• In a large bowl, toss together the zucchini, broccoli, carrot, red pepper and green onion. Set aside.
• In the bowl of a food processor, pulse together the basil, almond butter, garlic, lime, coconut aminos, water, honey, ginger and coconut oil until it becomes a very smooth sauce. Pour it over the vegetables and toss.
• Divide the pad Thai evenly among 4 plates. Garnish each with sprouts, cashews, mint, basil and a lime wedge.
*Coconut aminos are available at Whole Foods.
This article appears in Readers’ Choice 2014.