Raw Rainbow Noodles with Spicy Almond Sauce

This is a fresh take on the traditional pad Thai recipe. Made with a combination of colourful raw veggies and a deliciously addictive almond butter sauce.

(serves 2-3)

Noodles

• 2 medium zucchinis
• 2 medium carrots
• 1 medium beet
• 1 long red pepper, sliced in thin rings
• 3-4 green onions, thinly sliced
• handful fresh cilantro

Peel zucchinis and slice them into thirds, then spiralize them into thin noodles. Repeat with carrots. Peel beet and slice in half before spiralizing. Transfer zucchini, carrot and beet to a large serving bowl. Top with red pepper, green onion and cilantro. Set aside while you prepare the sauce.


Sauce

• juice of 1 lime
• 2 cloves garlic
• 1 inch piece ginger, chopped
• 1 Thai chili pepper
• 2 Tbsp. maple syrup or agave
• 2 Tbsp. tamari
• 2 Tbsp. melted coconut oil
• 1/2 cup almond butter
• 3/4 cup water   

In a blender or food processor, blend all sauce ingredients. Sauce will thicken if kept in refrigerator before serving, so add 2-4 Tbsp. water to thin if necessary before adding to noodles. When ready to serve, pour sauce over vegetables and toss to combine well. Serve and enjoy!