Raw Rainbow Pad Thai

So I can’t BELIEVE this recipe hasn’t made it to the blog yet.

It’s gotta be one of the top five recipes I teach in classes, and people absolutely adore it. It’s raw vegan, gluten-free and gives me an excuse to whip out the spiralizer during classes. It’s much better enjoyed during the summer months, but I’ve been making this with clients who are new to spiralizing ALOT lately and figured now was a good time to share it. Which is why the only actual pictures of it are crappy iPhone shots from client’s homes or in schools, where the lighting is not always ideal.

This recipe was originally adapted from one of my all-time favorite bloggers, Oh She Glows.

WARNING: My variation makes a super huge portion. So unless you’re inviting friends over to “wow” them with your delicious vegan food, then prepare to commit to eating this for a solid week of leftovers.

2 zucchini, spiralized

1 1/2 cups shredded carrots

1 1/2 cups thinly sliced red cabbage

2 red, yellow or orange bell peppers, thinly sliced

1 cup cooked edamame

1 cup chopped scallions

1 cup minced fresh cilantro

1/2 cup sliced or chopped almonds

2 tbsp sesame seeds or hemp seeds

DRESSING

1/2 cup peanut or almond butter

1/4 cup tamari