Pad Thai

My Mom just told me that I haven´t posted enough ´raw food posts´lately. ..& that's true! The reason is mainly that I am creating new recipes for Raw Bistro, which are being kept in the vault ..for now : ) ..and to be honest, at home I am eating very simply. I have a few bottles of salad dressings I made in the fridge. I buy lots of lettuce and live primarily off green smoothies and salads. I have a batch of crackers made, some easy nut cheese in the fridge, lots of tomatoes, olives.. last week I made a nut meat and wrapped it up in big lettuce leaves with guacamole, salsa.. and of course I have left overs of the new foods we are creating.

One of which is what I think of as a grown up, more alluring version of one of my favorite previous recipes. Pad Thai! This recipe is very similar to traditional pad thais, creamy and delicious.

One of the most essential flavors in a Pad Thai is the tamarind, which has an incredible sweet, sour, incredibly complex flavor. Blocks of tamarind can be found in most Asain and Indian grocery stores. ..and its easy to use once you get used to it. just break off a piece, soak it in water and squish it in your hand, strain through a metal sieve/strainer and throw awa the stones and stringy parts. The part that gets strained is the tamarind paste that you use.

Pad Thai

1 Green Zucchini– spiralized
1 Yellow Zucchini– spiralized
1 Carrot– angelhair spiralized
½ Red Pepper– julienned
6-8 leaves Nappa Cabbage– thinly sliced
¼ c Cilantro leaves– chopped
Optional – 1 package Kelp noodles– soaked in warm water to soften, rinsed and drained.