Pad Thai
Author: Rachel Carr
Cuisine: Vegan
- 16 oz. almond butter or sunflower seed butter
- 6 Tablespoons chopped fresh ginger
- 2 Tablespoons chopped
- lemongrass (1 stem)
- 2 cloves garlic, minced
- 2 Tablespoons tamari or soy sauce
- 1 cup water
- ¾ cup apple cider viinegar
- ½ cup lime juice (about 6 limes)
- 2 teaspoons salt
- 4 summer squash, spiralized or cut with a vegetable peeler in
- 2 cups green cabbage, sliced very thin
- 1 cup pad thai sauce
- 2 Tablespoons sriracha or other hot sauce (optional)
- 8 snow peas, washed and halved lengthwise
- ½ cup bean sprouts
- 1 small bunch torn basil leaves
- ½ bunch cilantro leaves
- 1 ripe avocado
- 1 lime cut into wedges
- FOR THE SAUCE:
- Process all sauce ingredients together in a blender until smooth. Keep refrigerated until ready to use.
- Makes 4 cups.
- FOR THE PAD THAI BOWL:
- Mix the summer squash noodles and cabbage in a bowl.
- Add the pad thai sauce and toss some more. Taste and add more salt and pepper if desired. Add the hot sauce if you’d like.
- Garnish each bowl with the snow peas, bean sprouts, basil, cilantro and chopped avocado.
- Serve with a fresh lime wedge on the side.
Recipe by Plant Craft at https://www.rachelcarr.com/pad-thai/
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