Recipe: Raw Pad Thai with Almond Butter Sauce (using zucchini noodles)

RAW PAD THAI

"A healthy anti-inflammation dish packed with detoxifying vegetables. Zucchini makes a wonderful substitute for noodles and boasts only 25 calories per cup."



"Cabbage and cauliflower both help to balance hormones by reducing excess estrogen in the body. Almonds are high in omega-9 and vitamin E, and make a great substitute for the typical peanut sauce."

FOR THE PAD THAI:
1 medium zucchini
1 large carrot
1 green onion, chopped
1/2 cup shredded purple cabbage
1/2 cup cauliflower florets
1/2 cup mung bean sprouts or radish sprouts (spicy)

FOR THE ALMOND BUTTER SAUCE:
2 tbsp tahini
2 tbsp almond butter
1 tbsp lime or lemon juice
2 tbsp tamari (wheat free)
1 tbsp raw honey
1/4 tsp garlic, minced
1/2 tsp gingerroot, grated

Use a spiralizer (or mandolin, or vegetable peeler) to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.

Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it's mixed with the vegetables.

Pour the sauce over the noodles and vegetables and toss. This dish tastes even better the next day once the flavors have had a chance to blend.

Used by permission to Recipelink.com from Random House
Source: Meals That Heal Inflammation by Julie Daniluk R.H.N.