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No-Noodle Pad Thai [Vegan, Raw, Gluten-Free]

LIKE OGP ON FACEBOOK :
I have to say, this is now one of those dishes I make over and over and over again, and every time I make it it gets better as I fine-tune it to my favorite flavors. You can eat it raw vegan style and make it in about 15 minutes like a salad, or you can blanch the noodles and sauté in a pan for a hot dish. Either way, you are getting lots of nutrition without that heavy feeling you get from a traditional Pad Thai. You. Will. Love. This.

No-Noodle Pad Thai [Vegan, Raw, Gluten-Free]

This Recipe is :

Dairy FreeRaw VeganVegan

Serves

1-2

Ingredients

For the Noodles:

  • 1-2 peeled golden ,beets, spiralized
  • 1 carrot, spiralized or julienned

For the Sauce:

  • Juice of 1 lime
  • 2 tablespoons coconut milk
  • 1 tablespoon coconut nectar
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon black truffle oil (optional)
  • 1/4 cup, plus 2 tablespoon raw peanuts
  • 1-inch piece of ginger
  • 1/4 avocado
  • 1 garlic
  • 1/4 teaspoon smoked paprika
  • 1/4-1/2 teaspoon chili flakes
  • Freshly ground pepper

For the Toppings:

  • Cilantro
  • Peanuts
  • Mung bean sprouts or pea shoots (optional)
  • Vegan Parmesan (optional)

Preparation

To Make the Raw Version:

  1. Add all of the sauce ingredients together in a food processor or high-speed blender and blend until smooth
  2. Using a spiralizer, use the “shredder” blade to spiralize your peeled beets.
  3. In a large bowl or gallon plastic bag, toss the noodles, sauce, and a handful of cilantro together.
  4. Serve in a bowl and add toppings.

To Make the Cooked Version:

  1. Blanch the noodles for 2-3 minutes in boiling water, or until partially softened, or to texture preference.
  2. Put a little oil in a skillet and add the noodles, pour the sauce over, and sauté until the noodles are soft.
  3. Serve with toppings.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.


 

 



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