Raw Pad Thai

Recipe View 5 mins 1. Gather all of your fresh ingredients and prepare your workspace. (5 minutes)

Recipe View 10 mins 2. Using a vegetable peeler, slice the zucchini lengthwise into long, thin noodles. Arrange these vibrant noodles artfully on individual serving plates. (10 minutes)

Recipe View 5 mins 3. Mimic the zucchini, slicing the carrots into long, slender strips with the vegetable peeler to create carrot noodles. (5 minutes)

Recipe View 5 mins 4. In a spacious bowl, combine the carrot noodles, thinly sliced red cabbage, red bell pepper, and crunchy bean sprouts, creating a colorful and textured base for the Pad Thai. (5 minutes)

Recipe View 10 mins 5. In a separate bowl, whisk together the raw almond butter, freshly squeezed orange juice, raw honey, minced fresh ginger root, Nama Shoyu, unpasteurized miso, minced garlic, and a dash of cayenne pepper until the sauce is smooth and creamy. (10 minutes)

Recipe View 5 mins 6. Pour half of the luscious sauce over the cabbage mixture, gently tossing to ensure every strand is coated in the flavorful dressing. (5 minutes)

Recipe View 5 mins 7. Gracefully arrange the cabbage mixture over the zucchini noodles on each plate. Drizzle the remaining sauce over each portion, allowing the flavors to meld together. (5 minutes)