Colorful Pad Thai

I love this recipe so much that I make it over and over again and never get tired of it. It is a great recipe to introduce people to raw foods. 

 Once the vegetables have been julienned, marinate them in the warmth of your dehydrator or oven for an hour or two. Your dinner will be ready to serve.

You may want to add your favorite noodles to it such as kelp noodles or steamed spiralized butternut when done.

Serve 2

Planning tip: make this the evening before and place it in oven the next evening when coming from work and warm it up while you relax.

Colorful Pad ThaiNoodle ingredients:

2 medium zucchini, spiralized or julienned on a mandolin or shaved with a potato peeler

2 carrots, spiralized or julienned on a mandolin or shaved with a potato peeler

1 red pepper, julienned

1 orange pepper, julienned

1 cup mushrooms, sliced and marinated for 10 minutes in 1 tsp olive, lemon juice and tamari

2 cups broccoli florets

2 cups mung bean sprouts

½ red onion, sliced

½ cup organic frozen corn kernels (optional)

1 cup cherry tomato, sliced

3 tbsp raw cashews

1 ½ cup noodles: – for raw noodles use kelp noodles; – for cooked vegetable noodles use spiralized butternut or sweet potato, steamed for 5 minutes; – for gluten-free grain noodles use brown rice noodles.

Preparation:

  1. Slice the mushrooms and add to a bowl. Pour the marinade over and stir to mix. Set aside.
  2. Cut the zucchini and carrots into long thin strips using a spiralizer, a mandolin or a potato peeler, whatever you have on hands. Julienne with a knife any remaining pieces. Add to a shallow dish such as lasagna dish.
  3. Slice the bell peppers and onion into thin strips.  Add to the dish.
  4. Slice the cherry tomato and add to the dish.
  5. Add the marinated mushrooms and the sauce to the vegetable dish and stir all together to mix.
  6. Noodles: if desired add kelp noodles. If it’s winter and want some starchy noodles then spiralize some butternut or sweet potato and cook in a skillet with some water for 5 minutes. Add to the vegetables and stir well.
  7. Place the dish in a dehydrator at 110°F for one hour or in an oven set at the lowest setting – about 170°F for an hour or more. Touch your noodles from time to time to check if the temperature does not go above 118°F. If it’s hot on your fingers then open the door a bit.
  8. Add the sauce  to the warm pad thai  –below-  along with the cashews and stir well to incorporate.
  9. Serve warm.

Asian Sauce

Asian sauce ingredients:

1/3 cup raw almond butter

2 tbsp lemon juice

1 tbsp tamari

1 tsp roasted sesame oil

1 tsp Serrano pepper, minced

1 garlic clove, grated

1 tsp ginger, grated

3 tbsp water

Preparation:

Place all ingredients in a small bowl and stir with a fork to mix.