Raw Pad Thai

Turn your printers on folks, because this one is worth saving. I know raw can be intimidating and disappointing. I promise this Pad Thai is anything but. The flavors in the sauce come at you in waves. A little ginger, then some nuttiness, then a hint of heat. It is absolutely lovely and couldn’t be easier to make. Enjoy!



  • 2 zucchini
  • 1 carrot
  • 1/2 red pepper


  • 4 tbls almond butter
  • 1/2″ piece ginger
  • 1 Tbls Bragg’s amino acids
  • 1 clove garlic, minced
  • 1 Tbls agave
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • 1/4-1/2 c water
  1. Spiralize zucchini and carrot
  2. Chop pepper
  3. Process sauce until you reach your desired consistency



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