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Almost Raw Pad Thai with Chili Almond Sauce

Almost Raw Pad Thai with Chili Almond Sauce

Serves: 6

Category: Main Dishes - Vegan
Author: James Rohrbacher

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Rated by: 2 members

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1 1/2 tablespoons tamarind paste (available at Whole Foods)
8 regular or 4 Medjool dates, pitted
1/2 peeled orange
4 cloves garlic
1/2 Serrano chili, roughly chopped, not seeded
1 tablespoon unhulled sesame seeds, lightly pan-toasted
1 tablespoon nutritional yeast
5 tablespoons water
1 zucchini, sliced on a mandoline into "fettuccine" noodles
6 cups shredded Napa cabbage
1 medium carrot, shredded
1 medium red onion, thinly sliced
1 apple, julienned with a mandoline
1 red bell pepper, minced
1/2 Serrano chili, seeded and minced
7 ounces bean pasta, cooked according to package directions and chilled
1/2 cup chopped cilantro
1/2 cup toasted cashews, roughly chopped
For the Chili Almond Sauce:
1/2 cup raw almond butter
1 inch piece fresh ginger, peeled and minced
1 Serrano chile, roughly chopped, not seeded
1/4 cup lemon juice
8 regular or 4 Medjool dates, pitted
6 cloves garlic or to taste
1/2 teaspoon coconut aminos
1/2 peeled orange
3/4 cup water
pinch cayenne


Puree the tamarind paste, dates, orange, garlic, Serrano chile, toasted sesame seeds, yeast and water in a high-powered blender until smooth and relatively pourable.

In a large bowl, toss the tamarind puree with the zucchini, cabbage, carrot, onion, apple, red pepper, Serrano chile, pasta and cilantro until well-coated.

To make the Chile Almond Sauce, puree all the ingredients in a high-powered blender until smooth, adding additional water if necessary to facilitate blending. Chill until ready to use

Divide pasta and vegetable among 4 plates, drizzle with the chile-almond sauce and sprinkle with the toasted cashews.

Calories 493; Protein 19 g; Carbohydrates 71 g; Sugars 33 g; Total Fat 18.4 g; Saturated Fat 2 g; Cholesterol 0 mg; Sodium 44 mg; Fiber 14.4 g; Beta-Carotene 1510 ug; Vitamin C 75 mg; Calcium 281 mg; Iron 6 mg; Folate 133 ug; Magnesium 146 mg; Potassium 993 mg; Zinc 3.8 mg; Selenium 4.6 ug

Comments (1):



07/07/2019 07:23 PM

Rated this recipe:

This was delicious! I used whole wheat oodon noodles. That's the only thing I changed! We will enjoy this recipe many times again! Thanks for sharing.