A raw Pad Thai that’ll knock your socks off!

I hate almond butter. I don’t like nuts in general, as they tend to close my throat up and feel too heavy to me. That being said, this is fricking delicious. It’s sweet, yet savory. Exotic. And so good I literally licked the plate when I was done.

Serves two - three

3/4 cup of almond butter

1/2 cup of coconut water

1/2 lemon, juiced

1t-1T ginger

1 clove of garlic OR 5-6 garlic chives

Your favorite kind of raw noodles

Some chopped veggies (green beans, tomatoes, peppers, peas, etc.)

Blend everything together and pour over noodles and chopped veggies. Pretty easy. I used carrot and yellow squash noodles, since we didn’t have any zucchini or cucumbers left, and it turned out fantastic. Kelp noodles would also be good, as they’d soak up the flavor of the sauce.

I mentioned some seaweed soak water that works in this - add two or three tablespoons - in place of nama shoyu (what most raw Pad Thai recipes call for) but it’s not necessary.

You can adjust the coconut water based on how thick you want it to be. As it is, it worked well to coat everything, but was a bit thin. That’s fine by me, since it’s so fatty, but others might prefer it thicker.