PAD THAI INGREDIENTS:
- 1 medium zucchini, julienned or spiraled or use rice noodles, soba noodles, seaweed noodles, or another variation
- 2 large carrots, julienned
- 1 red pepper, thinly sliced
- 1 cup thinly sliced red cabbage
- 3/4 cup cubed tofu or tempeh
- 3 green onions, thinly sliced
- 1 tablespoon hemp seeds, , sliced almonds, peanuts, or sunflower seeds
- 1 teaspoon sesame seeds or unsweetened grated coconut
- 1/3 cup cilantro
SAUCE INGREDIENTS:
- 2 tablespoons lime juice
- 1 clove garlic, minced (about 1 teaspoon)
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon coconut aminos or tamari
- 1/4 teaspoon powdered ginger or 1/2 teaspoon of fresh ginger
- 1/2 teaspoon rice vinegar
- 1/4 cup peanut butter, almond butter, or sunflower seed butter
- dash ground cayenne pepper (optional)
- 1/4 cup canned coconut milk
DIRECTIONS:
Prepare pad thai ingredients and mix together by hand in a large bowl.
For the sauce, place all the ingredients except the coconut milk in a food processor and whirl until well blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth.
Pour sauce over pad thai and top with sesame seeds, almonds, hemp seeds, and cilantro
