This raw pad thai features kelp noodles, plenty of vegetables and a creamy nutty sauce.
Sauce: In a small/medium bowl, combine the sauce ingredients and mix together until blended. Set aside for 30 min to let the flavors mingle. Add extra ingredients to suit your taste.
Prep: While sauce is setting, prepare your veggies and rinse the kelp noodles. You could cut your kelp noodles into smaller pieces or leave as is (I left mine as is).
Assemble: Place kelp noodles and other vegetables in a large bowl, pour the pad Thai sauce over top and toss until thoroughly coated.
Serve in individual bowls with a squeeze of lime and cashews over top. Enjoy to the fullest!
Serves 2 generously
Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days, in a covered container.
Use 1/2 cup almond butter if you prefer or don’t have tahini on hand.
A little orange juice is delicious in the sauce. If you have some on hand add a couple tablespoons.
If not using kelp noodles add extra shredded/julienned carrots and zucchini, or extra red bell pepper.
(I forgot to add the bean sprouts)