Raw/Vegan Pad Thai
- 1 large zucchini
- 2 large carrots
- 1 1/2 T. tamarind paste*
- 1/4 c. filtered water
- 2 T. tamari
- 3 T. agave nectar
- 2 tsp. Sriracha
- 1/8 tsp. black pepper
Suggested garnishes (optional but highly recommended!)
- Bean sprouts
- Crushed peanuts
- Lime wedges
*Note: I could not find tamarind paste--or juice, for that matter!--at my Whole Foods so I made my own! It's quite easy, actually, and there's a real sense of pride in knowing that I made it myself! It probably tastes better than any paste I could have bought anyway (although I have never sampled a store-bought tamarind paste to know the difference but I can imagine homemade is better). Just buy a large handful of tamarind, maybe 7 or 8 of them, remove the shell and sinewy fibers of the fruit, and let soak in a bit of warm water to allow fruit to soften. After the fruit has had time to soak, use a butter knife to scrape away the flesh and discard the seeds. Unfortunately, each fruit does not generate a lot of flesh, which is why you'll need about 7 or 8 of them to get the amount of paste needed for this recipe. After the flesh is separated away from the seeds, use a fork to mash it into a paste.
1. Use a vegetable peeler to create ribbon-like carrot and zucchini noodles. Divide among two bowls.
2. Combine sauce ingredients by whisking together in a small bowl or by combining in a food processor.
3. Pour sauce over both bowls of noodles and allow noodles to marinate for anywhere from 15-30 minutes, allowing the noodles to soak up the sauce.
4. Garnish bowls with bean sprouts, peanuts and lime wedges.