Another simple and tasty (mostly) raw dish, goes to show you, not every raw dish is complicated. (Here’s another version of this same recipe.)

Pad Thai Sauce

Makes 1 1/2 cups sauce

Mix in blender or processor, then refrigerate for a least 1 hour:

• 1 cup coconut milk (1/2 can) (not raw)
• 1 tbls date pieces, or 2 medjool dates
• 1/2 cup almond butter
• 2 tbls red miso
• 1 tbls minced ginger (or 1 inch root)
• 1 tbls red and/or green curry paste (or 1 tsp minced jalapeño)
• 1 lime, zest and juice
• basil, thinly sliced, for garnish

Pad Thai Noodles (raw vegetable noodles)

1) Spiralize and soak in salted water for a least one hour:

• Zucchini
• Carrot

Tip:

I soaked the spiralized veggies over night in separate ziplock baggies, with a 1/4 cup water to 2 tsp sea salt, and tossed and turned the baggie every now and then.

Optional toppings:

• Spiralized daikon
• Spiralized yam, parsnip
• Sliced bell pepper
• Mung bean sprouts
• Coconut flakes
• Thinly sliced kale, collard, chard, cabbage (any variety)

To serve…

3) Drain and squeeze the veggies, retain water for later use.
4) Mix sauce and noodles, and serve with garnish.

Garnish options:

• Chopped cilantro
• Thinly sliced scallions
• Pine nuts, almonds or peanuts