Tuesday, June 12, 2012

Raw Pad Thai

In no way am I a raw foodie, I just like to eat raw about 60% of the time.  For some reason, I've become obsessed with the jicama root.  Diverse and delicious the jicama blends incredibly well with any flavor you give it.  For the Raw Pad Thai,  I've chosen to julienne the jicama but after trying it, I'd really suggest using a spiralizer to create noodles.  Taste testers of this dish said the noodles would make it seem more like pad thai and less like a jicama salad!  I like the crispness of the julienne strips but it's up to you and your kitchen equipment!  Since this dish is raw, it calls for cashews but you can use peanuts if you prefer a more traditional taste.  This dish is full of color, great taste, and packs some heat from the thai chili for a distinctive flavor any Thai foodie wil ♥.

Yields 4 to 6 servings
Pad Thai Sauce Ingredients:
2 tbsp raw sesame seeds
1 cup sesame oil
1 tsp dried red pepper flakes
1/4 cup sun dried tomatoes, soaked in filtered water for 2 hours, drained
2 roma tomatoes, chopped
1/2 cup Apple Cider Vinegar (ACV)
1/2 cup Rice Wine Vinegar (RWV)
1 tsp sea salt or Himalayan salt

Veggie Glaze Ingredients:
1/2 cup raw cashew, soaked 2-4 hours, rinsed, drained and chopped
1 cup Braggs liquid aminos, nama shoyu, or Coconut Aminos
1/2 cup lime juice
1/2 to 1 thai chili, de-seeded minced
2 tbsp maple syrup
2 tsp sea salt of Himalayan salt

Pad Thai Ingredients:
1/2 to 1 jicama root, spiralized or julienned
1/4 cup snow peas, julienned or chopped
1/4 red pepper, julienned
1/4 cup mung bean sprouts
Veggie Glaze
Pad Thai Sauce
2 tbsp scallions, chopped
1 tbsp cilantro, chopped
1/4 cup cashews, chopped

1.  Blend all ingredients for the pad thai sauce in a blender until smooth.  Pour into bowl and set aside.
2. Blend all ingredients for veggie glaze in a blender until smooth.  Add a little water if you want it thinner.  Place in bowl and set aside.
3. To assemble: Toss snow peas, bell pepper, and bean sprouts in the veggie glaze until well coated; set aside.  On a separate plate, make a landing pad of pad thai sauce.  On top of that add your jicama, then top with veggies in their glaze.  Add a little more pad thai sauce, sprinkle with chopped cashews, scallions, and cilantro.  Enjoy!

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