Pad Thai is a favorite of many. There is no reason to skip on asian cuisine while being a raw vegan!
1 cup of marinated mushrooms
1 cup of lentils or soya or mung beans sprouts
1/2 cup crushed peanuts (optional)
1/4 cup of peanut butter (if you are alergic to peanut, use cashew butter or tahini)
1/4 cup of almond butter
1/4 cup of coconut aminos, tamari, or soy sauce
1/2 tsp of rice vinegar
2 tbsp of maple syrup (agave works also)
1 juice of a lime
1 or 2 clove of garlic
1 tsp of ginger powder
1/2 tsp of cayene
1 tsp of pepper
First, spiralize your carrot and zuchinni. Add the sprouts to the mix.
Few hours before making the recipie (1 to 3). marinate the scliced mushrooms. The marinade is a 1/4 cup of water, 2 tbsp of soy or coconut aminos, the juice of one orange, 1 tsp of oregano. Then add to the bowl with chopped green onions, carrots and zhuccinis.
Mix the sauce ingredients into a high speed blender. Add more water if necessary.
Mix the sauce into the bowl with all ingredients. Put some crushed peanuts on top and served this wonderful raw asian meal.