Vegan Pad Thai Style Noodles and Veggies
What a journey raw food can take us on! It all started with a longing for Vegan Pad Thai, took a stop along the way to make raw fresh coconut milk and ended up with this wonderful Asian inspired dish that really isn’t Vegan Pad Thai at all!
The flavors are fresh, bright and inspiring. The sauce, made from almond butter, coconut milk and tamarind combines with the fresh veggies and kelp noodles beautifully. Feel free to experiment with your veggies in this dish. This is a great dish for dinner or lunch and keeps well for a few days. Kelp Noodles are a fun addition. They have little to no taste so pick up the flavors of the sauce and other veggies beautifully. They bring a delightful fresh crunch to the dish.
For more information about Kelp Noodles click here: Kelp Noodles
- 1 tablespoon agave or other liquid sweetener
- 2 tablespoons olive oil
- 2 tablespoons nama shoyu
- 2 cups mushrooms, sliced
- 1 cup almond butter
- 1/2 cup coconut milk
- 1 teaspoon ground tamarind
- 1 teaspoon ginger
- 1 teaspoon chili flakes
- 1 clove garlic
- 1 teaspoon Nama Shoyu (Use Tamari for gluten free)
- 1 lime, juice from
- 1 carrot, shredded
- 1/2 red pepper, diced
- 1 cup sliced pea pods
- 2 cups mung bean sprouts
- 2 scallions, thinly sliced
- 1 mango, diced
- 2 cups kelp noodles
- marinated mushrooms (from above)
- Mix together sweetener, olive oil, and nama shoyu. Pour over sliced mushrooms and marinate. This can be done the night before for more flavor. Set aside.
- Place all sauce ingredients in high-speed blender. Blend until smooth (alternatively you can whisk). Place in refrigerator for at least an hour to thicken.
- Drain and pat dry the mushrooms. Mix together with the rest of the veggies in a large bowl. Mix in sauce, 1/2 cup at a time to taste.