Saturday, February 20, 2010

Raw Pad Thai

1 cup creamy almond butter
3 tablespoon tahini

1 tablespoon red chile flakes or thai chili paste
1 cup orange juice
1 tablespoon coarse ground coriander
2 tablespoons Namu Shoyu
12 ounces Kelp Noodles, rinsed and drained and cut to size
½ cup chopped cilantro
1 red bell pepper, julienned

Bean Sprouts

1-2 carrots, julienned

1 bunch scallions, sliced
1/2 cup slivered almonds (best if soaked sprouted and dried)

Fresh grated ginger (optional)

In a bowl, whisk together the almond butter, tahini, orange juice, chile, coriander and namu shoyu until smooth. Whisk. In a large bowl, toss dressing with the Kelp Noodles, cilantro, bell pepper, carrot and scallions. Check for seasoning.


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