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.
The Best No Noodle Pad Thai [Vegan, Raw, Gluten-Free]
- 1-2 peeled golden beets (spiralize)
- 1 carrot (spiralize or julienne)
- 1 lime (juiced)
- 2 tbsp coconut milk (nut milk would probably be fine, but I like authentic flavor of coconut in thai food)
- 1 tbsp coconut nectar
- 1 tbsp coconut aminos
- 1/2 tsp balsamic vinegar
- 1/4 tsp black truffle oil (omit if you don’t have it…just adds dimension)
- 1/4 cup+2 tbsp raw peanuts
- 1″ piece of ginger (I left the peel on and washed thoroughly)
- 1/4 avocado
- 1 garlic
- 1/4 tsp smoked paprika
- 1/2 tsp chili flakes (add a 1/4 tsp to start if you are sensitive to spice)
- freshly ground pepper (I used a multi-pepper blend)
- mung bean sprouts or pea shoots (optional)
- vegan parmesan (optional)
- Throw all of the sauce ingredients together in a food processor or high-speed blender
- Blend until smooth
- Using a spiralizer (I use the Paderno 4-blade), use the “shredder” blade to spiralize your peeled beets.
Raw Vegan Style:
- In a large bowl, or gallon plastic bag, toss the noodles, sauce and a handful of cilantro together.
- Serve in a bowl and put on the toppings!
- You can warm in a dehydrator too.
- Blanch the noodles for 2-3 minutes in boiling water, or until partially softened, or to texture preference.
- Put a little oil in a skillet and add the noodles, pour the sauce over, and sauté until the noodles are soft.
- Serve with toppings!