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.
Tip: To make Pad Thai even more substantial and add another textural component, top with half an avocado per serving.
Raw Zucchini Pad Thai with Jackfruit and Candied Almonds
Ingredients
- 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
- 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
- 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:
- calories433
- protein12g
- fat20g
- saturated fat2g
- trans fat0g
- carbohydrates63g
- sugars12g
- fibre8g
- sodium241mg
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.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
