Craving Thai Food, but need a Raw, Vegetarian alternative? This pad thai recipe is almost easier than calling for take-out. It'll make your head spin it's so fast and delicious. This colorful raw pad Thai uses zucchini strips as noodles and is coated in an almond butter-based sauce.

Ingredients

2 zucchini, ends trimmed

2 carrots

1 head red cabbage, thinly sliced

1 red bell pepper, thinly sliced

1/2 cup bean sprouts

3/4 cup raw almond butter

2 oranges, juiced

2 tablespoons raw honey

1 tablespoon minced fresh ginger root

1 tablespoon Nama Shoyu (raw soy sauce)

1 tablespoon unpasteurized miso

1 clove garlic, minced

1/4 teaspoon cayenne pepper

Directions

Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.

Slice carrots into long strips with vegetable peeler similar to the zucchini.

Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.

Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.

Pour half of sauce into cabbage mixture and toss to coat.

Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

Preparation Time - 30 minutes

Ready In - 30 minutes

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Rawhide Travel and Tours Inc

6008 West Bell Road # F105

Glendale, Arizona 85308-3793

(602) 843-5100