This dish was inspired by Ani Phyo’s Pad Thai Noodles in Almond Kaffir Sauce, which is to say that we changed this recipe quite a bit, as we often do. (You can find the original recipe in Ani’s Raw Food Kitchen (p. 186), or here.) As Ani advises in her book, the number of ingredients in this recipe make it seem complicated, but prep-to-table time is only about 10-15 minutes. We made the “Viva version” for a group over the weekend and they went crazy for it!
- 1⁄3 onion, thinly sliced
- 1/4 cup Nama Shoyu
- 3 zucchini, green and/ or yellow, peeled with a vegetable peeler (minus the seeds)
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1 cup mung beans, (we used sunflower sprouts)
- 2 tsp. chili oil
- 2 tablespoons fresh ginger, minced
- juice of 2 limes (the original calls for 4 limes–add more if you want a more tangy flavor)
- 1⁄4 cup water, as needed
- 3/4 cups raw almond butter (the original recipe calls for 1 1/4 cups, but we thought this was too much!)
- 3 tablespoons dates, pitted
- 3 tsp. Nama Shoyu
- 1⁄3 bunch fresh basil, chiffonade
- 1⁄3 bunch fresh cilantro
- 1⁄3 bunch fresh mint, leaves, chopped
- 1⁄3 cup ground cashews, with several whole pieces reserved for garnish
- Slice the onions and cover with Nama Shoyu to marinate while you chop the other ingredients.
- In a large bowl, combine the zucchini and peppers. Add the marinated onions and toss lightly.
- Set aside 1/2 of the fresh herbs to use as garnish just before serving. Toss the rest of the herbs in with the noodles.
- To make the sauce, blend the fresh ginger, lime juice, Nama Shoyu, dates and chili oil until smooth. Add raw almond butter with just enough water as needed to help blend to a thick creamy texture.
- To serve, toss the noodles with the sauce and sprinkle with ground cashews just before serving. (This is important–tossing the sauce with the zucchini too early will make the dish too runny.)
- Place onto plate or bowls, and top with toppings. Garnish with herbs, whole cashews, and additional chili oil or chopped fresh Thai chiles. Serve immediately.
Keeps in the refrigerator one day, unless ingredients are stored separately from dressing (2 days). Enjoy, and send us your comments!