Raw vegan pad thai

This recipe is originally raw but you can absolutely sauté the kelp noodles (or even replace the kelp with rice noodles), cook the veggies and warm up the pad thai sauce. The combination of flavors is insane and I have definitely made the sauce to be used on other things (pad thai salad anyone?).

Ingredients

2 tbsp raw almond butter

1 tbsp raw tahini

1/4 cup raw coconut aminos

1 lime, juiced

3 cloves minced garlic

1 tsp minced ginger

Black pepper

2 tbsp of filtered water (you may need more if the sauce isn't thin enough)

1 package Kelp Noodles 

Raw broccoli

Raw shredded carrot

Instructions

Soak kelp noodles in room temperature water for at least an hour (the longer the better).

For the sauce, add all of the above ingredients with the exception of the vegetables.

Blend until smooth.

If eating this raw, keep the sauce at room temperature; store remaining in fridge.

Once kelp noodles are softened, add to a container with a lid then add diced broccoli and carrots, along with preferred amount of sauce. Cover and shake to evenly coat.

Serve with a lemon wedge, chili flakes, pepper, raw almonds, etc.

Enjoy!