Vegan Pad Thai w/ Kelp & Zucchini Noodles
Thai Almond Dressing:
- 2 tablespoons almond butter
- 1/4 cup water
- 2 tablespoons liquid aminos or coconut aminos
- 1 tablespoon toasted sesame oil (optional and I don't use it)
- 1-2 medjool dates for sweetness (2 if you like your dressing sweet)
- Juice of 1 lime
- 1 garlic clove
- 1/4 inch piece fresh ginger, peeled
- pinch of salt and pepper to taste.
- *No more than 1/4 tsp of Celtic sea salt is recommended*
Thai Noodle Salad:
- 12-ounce package kelp noodles
- 1 1/2 cups shelled edamame
- 2 small red bell peppers, chopped
- 1 cup finely sliced napa cabbage
- 1 cup of broccoli or alfalfa sprouts
- 2 cups shredded carrots
- 2 cups zucchini noodles
- 1/2 cup cilantro, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup sesame seeds
- bean sprouts (for garnish)
- cashews (for garnish)
Place all of the dressing ingredients in a blender and blend until smooth. If the dressing is a little thick you can add water 1 tbsp at a time. Just keep in mind that the veggies will expel some water and blend with the dressing, so being on the thick side is more than ok.
Rinse the kelp noodles under cool water to remove some of the saltiness, then place the salad ingredients in a bowl, tossing lightly. Then you can liberally drizzle with the Pad Thai dressing, although we suggest tossing lightly again to coat all the delicious ingredients with the almondly goodness. Enjoy!
Scallions, mung bean sprouts, green peas, lime slices, cilantro and/or cashews can be added for garnish or just because you feel inspired!
Let us know if you try this recipe, and let us know what you think of it?
