Raw Carrot Pad Thai
Instead of ordering in—again—try our light, healthy take on classic pad thai. Shaved strips of carrot mimic the color of traditional rice noodles, while creamy almond butter sauce incorporates the traditional Southeast Asian flavors of chili, ginger, and garlic.
Ingredients
For the Pad Thai
- 1-21-21-2 Carrots, 1 large or 2 medium
- 1/4 cup1/4 cup1/4 cup Red Onion, thinly sliced
- 1 cup1 cup1 cup Bean Sprouts
- 1/4 cup1/4 cup1/4 cup Sugarsnap Pea, or snow peas
- 222 Green Onion (Scallion), sliced
- Cilantro, small handful, roughly chopped
- 1/4 cup1/4 cup1/4 cup Raw Cashews, crushed
- Lime, slices, to garnish
For the Sauce
- 2 Tbsp2 Tbsp2 Tbsp Almond Butter
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 1 tsp1 tsp1 tsp Ginger Root, minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 1 tsp1 tsp1 tsp Raw Honey
- 3-5 Tbsp3-5 Tbsp3-5 Tbsp Water
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Make the Pad Thai
- Run vegetable peeler down the length of carrots, shaving off long ribbons.
- Place carrot ribbons in large bowl and toss with red onion, sprouts, peas, and green onions. Set aside.
Make the Sauce
- In a small bowl, whisk together all sauce ingredients, adding more water if necessary to achieve the desired consistency.
- Pour sauce over carrot noodle mixture and toss to coat.
Assemble
- Divide noodles between plates and top with cilantro, crushed cashews, and lime slices.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Specific Carbohydrate Diet Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 256 |
Fat: | 15 g |
Carbohydrates: | 25 g |
Protein: | 9 g |
Cholesterol: | 0 g |
Sodium: | 300 mg |
Fiber: | 5 g |
Sugars: | 14 g |
Calculated for total recipe. |
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