No Cook Pad Thai

· Food

What you need

  • 1 package rice noodles
  • 1 cup carrot; peeled into slips with a vegetable peeler
  • 1 cup spiralized zucchini
  • 1 cup shredded red cabbage
  • 1/2 cup chopped cilantro
  • Sauce:
    • 6 Tbsp. almond butter
    • 1 Tbsp. tamarind paste
    • 1 tsp. toasted sesame oil
    • 1 Tbsp. tamari
    • 1 Tbsp. pure maple syrup
    • 1/2 tsp. powdered ginger
    • 1/2 cup water

How to make it

  1. Soak the rice noodles in hot water for 10-15 minutes.
  2. Shake them dry, then pat them very dry with a paper towel or kitchen towel.
  3. Use a pair of scissors to snip them into smaller pieces.

The Sauce:

  1. Blend all the sauce ingredients, along with one ½ cup of water, in a blender until smooth.
  2. Mix the noodles thoroughly with the vegetables and cilantro.
  3. Add ½ cup of sauce and mix in.
  4. And more sauce if needed, until the noodles are thoroughly coated with sauce.
  5. Serve, garnished with cilantro.

Attribution: Recipe based on the Raw Pad Thai recipe from Fork And Beans.

I like rice noodles better than kelp noodles myself, so that is one of the changes.

About the Author: Roger Stringer

It's all about finding that Work-Life Balance.

I spend most of my time solving problems for people, and otherwise occupying myself with being a dad, cooking, coding, speaking, learning, writing, reading, and the overall pursuit of life. I live in Penticton, BC.

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