Pad Thai


  • 2 medium zucchini
    1 large carrot, shredded
    1/2 cup red onion, thinly sliced
    1 cup slivered cabbage (can use bok choy)
    3/4 cup chopped cauliflower
    3 tablespoons shredded dried coconut
  • Sauce:
    3 tablespoons pure maple syrup
    Juice of l lemon
    2 garlic cloves, minced
    4 pitted dates, soaked 2 hours
    1/4 cup Nama Shoyu (unpasteurized soy sauce)
    1 inch piece fresh ginger peeled and minced
    1/2 teaspoon salt of your choice (I use Himalayan)
    1/4 teaspoon ground cayenne pepper
    1/2 cup raw almond butter
    up to 1/2 cup spring water to thin sauce.
  • (additional shredded coconut and chopped almonds for garnish or you can garnish with chives and fresh snow peas to add some vibrant colour)

Using the handy spiralizer turn the zucchini into noodles or you can make the noodles by shredding with your veggie peeler . Put all of the vegetables except the zucchini noodles into a large bowl. Set the zucchini noodles aside for the time being.

Measure all of the “sauce” ingredients into a blender or processor and puree until desired thickness, adding water if needed.

Toss the sauce with the veggies in the large bowl and then spoon overtop of zucchini noodles. Sprinkle with chopped almonds and coconut and serve.

I have made this several times and it is delicious. It will keep nicely in the refrigerator for 2 to 3 days.




Upaya Naturals is where you can order one of the Spiralizers that makes the delicious fresh zucchini noodles.

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