Raw and Rad Vegan Pad Thai Ingredients

• 3 medium yellow squash – peeled and spiralized

• 3 medium carrots – peeled and spiralized

• 1 cup of coarsely chopped red cabbage

• 1/2 cup of coarsely chopped cilantro

• 1/2 cup of bean sprouts (blanched)

• 1/2 cup of micro green sprouts (blanched)

 

For the Chili Pad Thai Sauce:

• 3 tablespoons of sunflower/cashew butter or tahini

• 1 tablespoon of chili flakes

• 3 tablespoons of coconut aminos

• 3 to 4 tablespoons of water

 

Instructions

• Blanch the sprouts and veggies in boiling water for two minutes and then put in ice cold water. Pat dry with a paper towel.

• Put the squash, carrots, cabbage, cilantro, and sprouts in a large bowl and toss with the Pad Thai sauce to coat.

• To make the sauce:

• Whisk the butter chili flakes, aminos, and water in a small bowl with a fork until fully blended and creamy.