March 24, 2014

Kinda Like Pad Thai: Raw Zucchini Noodles with Tamarind Almond Sauce

I've always loved pad thai. That unmistakable tang from the tamarind makes it so unique. My favorite part has always been the scallions. If it doesn't have scallions, it's just not pad thai to me. I've only had raw pad thai once before – Eden made it with butternut squash noodles –, and I was as in love with that raw version as I am with its authentic counterpart. I've never made raw pad thai at home, but the other day I came close when I made this recipe.

I wanted to call this "raw pad thai", but the truth is that the flavor that makes it mostly like pad thai, the tamarind, was a last minute addition. It was one of the first warm days of this year, and by warm I mean it was 50 degrees. I'd just made a batch of creamy almond butter in the food processor. It looked so good that I could think of nothing better than to make a sauce out of it and toss it with zucchini noodles. I was missing my zucchini noodle bowls; when it's in season, I eat it pretty much every day. At the last second, I thought, why not add some tamarind paste in and make it like pad thai sauce?

When I took my first bite I thought, "This is kinda like pad thai!". If you want it to taste even more like pad thai, heating it up in a dehydrator until it's warmed through would be a great option. As always, the best part about eating raw is that I feel so good afterwards. I felt like I got a nice wave of energy post-lunch. Eat a heaping bowl of this, and you'll feel energetic and pretty dang happy, too.

Zucchini Noodles with Tamarind Almond Sauce
serves 2

4 medium zucchini, spiralized
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
6 scallions, green tops only, chopped
1/2 cup cilantro, chopped

for the sauce:
3 Tbsp raw almond butter
3/4 tsp tamarind paste
2 medjool dates, soaked to soften
4 tsp coconut aminos
2 Tbsp lime juice
1/2 tsp minced ginger root
red pepper flakes, to taste

-Spiralize the zucchini and place in a large mixing bowl. Cut all of the remaining ingredients and add them into the bowl as well.

-Soak the dates until soft.
Blend the sauce ingredients in a small food processor, occasionally stopping it to scrape down the sides.Then pour into the mixing bowl. Mix well or massage the sauce in with your hands.

-Transfer to two nice plates and dig in!

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