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Food

Raw Zucchini Pad Thai with Jackfruit and Candied Almonds

Serves 4.

Written by
Raw Zucchini Pad Thai with Jackfruit and Candied Almonds
Whether you build this meal in a bowl or a jar or serve it family style, this raw “noodle” main course will satisfy your need for the punchy tastes of Thai cuisine. [callout] Tip: To make Pad Thai even more substantial and add another textural component, top with half an avocado per serving. [/callout]

Ingredients

Candied Almonds
  • 1/2 cup (125 mL) raw almonds, soaked in water overnight
  • 1 Tbsp (15 mL) coconut sugar or other raw granulated sugar
  • 2 tsp (10 mL) sesame seeds
  • 1/8 tsp (0.5 mL) salt
Sauce
  • 1 garlic clove, peeled and minced
  • 1/4 cup (60 mL) raw almond butter
  • 2 tsp (10 mL) minced fresh red Thai chili, or to taste
  • 3 Tbsp (45 mL) orange juice
  • 2 Tbsp (30 mL) lime juice
  • 1 Tbsp (15 mL) low-sodium tamari
  • 1 Tbsp (15 mL) raw honey
  • 1 tsp (5 mL) grated fresh gingerroot
  • Water, to thin
For Serving
  • 4 zucchini, spiral sliced or shaved
  • 2 - 20 oz (565 g) cans young green jackfruit in water, drained and shredded
  • 1 cup (250 mL) fresh cilantro, roughly chopped

Nutrition

Per serving:

  • calories 433
  • protein 12g
  • fat 20g
    • saturated fat 2g
    • trans fat 0g
  • carbohydrates 63g
    • sugars 12g
    • fibre 8g
  • sodium 241mg

Directions

01
Preheat oven to 115 F (46 C). For candied almonds, rinse almonds and drain well; add to medium bowl and toss with sugar, seeds, and salt. Spread onto large parchment-lined baking sheet and dehydrate for 24 hours. Or use dehydrator and follow manufactureru2019s instructions. Once dehydrated, roughly chop.
02
In medium bowl, whisk together all sauce ingredients, thinning with water until desired consistency, if necessary.
03
To serve, divide and layer components, including zucchini, jackfruit, and cilantro, into 4 large glass jars. Or arrange components in serving bowls, and let diners add sauce to taste. Or toss everything together. Serve.

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