I love daikon. It’s an all around fantastic cleansing food. It’s a liver cleanser (I already discussed why I place great emphasis on keeping my liver healthy), abundant in digestive enzymes, anti-bacterial and a skin enhancer to boot. But it’s delicious as well. I knew it was a nutritional powerhouse but did not expect it to be such a tasty gluten-free pasta alternative.
I enjoy having it as a light, low fat raw pad thai with some carrots and broccoli.
I use a Spiralizer (same as when making zucchini or cucumber pasta) for the daikon noodles. I then sprinkle some of my favorite veggies on top and finish off with a few tablespoons of spicy almond, ginger sauce.
INGREDIENTS
2 daikon radishes
2 cups of shredded carrots
1 cup of chopped broccoli
1/2 cup of chopped bell pepper
Almond Ginger Sauce
1 large bell pepper
1/4 cup of raw (unpasteurized) unsalted almonds
3 pitted dates
1/4 cup of red onion
1 clove of garlic
1/2 inch of fresh ginger
1 slice of red hot pepper or jalapeño pepper
1 1/2 tablespoons of raw apple cider vinegar
2 tablespoons of spring water
Celtic or Pink Himalayan salt to taste
INSTRUCTIONS
Peel and make the daikon noodles using a spiralizer.
Place all the Almond Ginger Sauce ingredients in the Vitamix (a food processor using the S-shaped blade will work as well but you might need to add a bit more water).
Blend until you achieve a creamy consistency.
Pour the Almond Ginger Sauce over the daikon pasta and sprinkle the shredded carrots, broccoli and bell pepper on top.
If you can bear to let the sauce sit in the fridge for an hour or so, it’ll taste even better!
Enjoy!
https://theglobalgirl.com/raw-vegan-recipe-low-fat-pad-thai-with-daikon-noodles-and-spicy-almond-ginger-sauce/
4 thoughts on “Raw Vegan Pad Thai”
THANK YOU so much for publishing this recipe. I made it tonight for the first time, and absolutely loved it. I have been looking for a low fat pad thai vegan recipe, and this one is fabulous. I made mine with a red bell pepper. I didn’t have any apple cider vinegar in the house, so I substituted it with white wine vinegar. I wonder if lime would be a nice substitute as well? Regardless, this is a recipe I will use again and again. Blessings to you. 🙂
I just made is tonight and this is literally one of the best things I have ever made! I shared it with all of my roommates and a male friend of mine and everyone loved it and begged for the recipe! The only thing I changed was that I used Green papaya like they do in Thai papaya salad in place of zucchini noodles…. i live in Haiti, so i have access to Green papaya but not zucchini, so it worked out! But, i HIGHLY recommend this recipe! Amazing!
That looks REALLY good!
I love your recipe…I will try it 🙂
xxx
Nina
http://trendsurvivor.com