raw noodle dish inspired by pad thai - oh yes

*Strictly speaking, the sauce isn't totally raw. But c'mon. What're ya gonna do. If you really want a 100% raw sauce, make a blend of tahini (or other nut butter), chili, tamari, garlic and ginger.

The pasta of course, is just zucchini, sliced on le mandoline. Good news! Soon I will be purchasing one of these puppies from Organic Lives. Yippie! However, if you can only afford a mandoline - no worries! As you can see, they work just as well.

The sauce is inspired by authentic Pad Thai sauce, but not the same. Thankfully I had my mom to guide me; she and my dad lived in Thailand for years before they had kids. Learn more about the origins and traditional ingredients of pad Thai here!

Real Pad Thai is made with rice noodles, a tamarind-, chili- and fish sauce-based sauce, and topped with cilantro, chili paste, peanuts, bean sprouts and perhaps other veggies. 

Let's eat RAW PAD THAI! (and Dilly Bars for dessert, anyone?) Nom. 

Radical Raw Pad Thai: serves 2, more or less

1 Tb tamarind paste
1 Tb chopped ginger
1-2 cloves chopped garlic
1-2 Tb agave (or 1-2 dates)
6 Tb tamari
2 Tb chili sauce
3 Tb tomato puree
1 t chili flakes
Juice of 1 lime
1/2 t coriander
1/2 t paprika
Pinch of cayenne and chili, if you want it hotter =) 
Raw oil, if desired
Water, as needed 

1 large zucchini 

Raw jungle peanuts!
Bean sprouts
Hot sauce
Marinated mushrooms and broccoli (put some tamari on and warm for an hour in the dehydrator) 

To makes the sauce, put all ingredients in blender and add enough water to just cover them. Blend until smooth, see if you want more heat, or anything else.
To make the pasta, slice the zuc on a mandoline or spiral slicer. Add enough sauce to evenly coat the noodles. Garnish. Eat! The heat of the chili makes this dish perfectly warming on its own - no heating necessary.

In other news: while I enjoyed my Pad Thai, the fam had a sandwich night. We used the best bread in the world, baked yesterday with love at The Common Loaf Bakery in Tofino. My mom also baked some eggplant (which I could not resist, and added to my pasta), tofu, and laid out a bunch of different toppings.

You know it was a successful dinner when my little brother, Daniel, was fighting for the last tomato, sprouts and lettuce!