I loooove pad thai. I love all thai food really, but have a weakness for pad thai. This version is a good bit healthier and nearly satisfies my craving.

nearly-raw pad thai
For the “noodles”
  • 2 zucchinis (sometimes I sub cucumbers)
  • ½ red bell pepper
  • ½ yellow bell pepper
  • ½ small red onion
  • 2-3 green onions
  • 2 carrots
  • ½ head of cabbage (I like savoy best)
For the sauce
  • ½ c natural peanut butter
  • 3 T soy sauce or tamari
  • 3 T maple syrup (or agave, or a combo)
  • 3 medjool dates (pited and soaked for a bit)
  • 2 T rice vinegar
  • 1 T fresh crushed ginger
  • juice from a small lemon
  • juice from a small lime
  • 1 t thai chili garlic sauce (or red pepper flake, about ½ t, and some crushed garlic)
Optional additions (that are super tasty!)
  • Cilantro
  • Lime wedges
  • Chopped peanuts or almonds
  • Bean sprouts
  1. Spiral slice or julienne or very thinly slice all veggies to make a noodle-like bowl of beautiful goodness
  2. Combine all sauce ingredients in a high-speed blender (or Magic Bullet) until super creamy.
  3. Toss all veggies with the sauce in a large bowl and then top with any or all of the additional toppings.