With this recipe, it’s all about the sauce (it really does make the dish)! Thai Food is definitely one of my favourites, and this recipe inspires me to eat way more pad thai!!!
This raw variation of the classic pad thai recipe is much lighter and packed with enzyme and nutrient rich veggie noodles. Personally, I prefer this over the rice noodle option. The tahini makes it really creamy, and the tamarind gives it that perfect sweet and sour flavour. I also add delicious marinated mushrooms that I heat up in the dehydrator before serving!
For the noodles, I use carrot, heart of palm, cheyote and zucchini as they are all local to me in Costa Rica. You can sub out the cheyote with cucumber noodles, and the fresh heart of palm with yellow zucchini.
For this recipe, I don’t use a spiralizer, but prefer a small julienne hand peeler or a mandolin with a julienne setting. I like to save spiralizing for pasta night!
Begin by making the sauce, to give some time for the flavours to marinate. In the mean time, prepare a variety of veggie noodles of your choice, about 2 cups per person.
Pad Thai Tahini Sauce
1/3 cup + 1 T tamarind paste
1/3 cup + 1 T raw honey or agave
2 lemons, juiced
2 garlic cloves
1 1⁄2 T ginger, minced
Spicy peppers to taste (optional)
1⁄2 cup tahini
1 cup green onions
Blend all ingredients in a high speed blender, adding hot water as needed, until smooth. Makes about 2 cups.
In a bowl, combine noodles and sauce. Garnish with sesame seeds, sprouts of choice, fresh cilantro, lemon or limed wedges, avocado and the optional special ingredient, marinated mushrooms**.
**For marinated mushrooms… in a bowl, mix 1/2 cup (per person) of sliced mushrooms of choice with 2-3 T of coconut aminos or gluten free tamari. Feel free to add garlic and ground coriander seed. Place in dehydrator on a teflex sheet (110 degrees) for up t0 3 hours to soften, heat and enhance the flavour of the mushrooms.