COLORFUL PAD THAI


PAD THAI

1 medium zucchini, julienned

or spiraled

2 large carrots, julienned

1 red pepper, thinly sliced

1 cup thinly sliced red cabbage

3 stalks asparagus

1/2 c sliced mushrooms

3/4 cup fresh or frozen edamame

3 green onions, thinly sliced

1 tablespoon hemp seeds

1 teaspoon sesame seeds


SAUCE

2 garlic clove

1/3 cup raw almond butter (or

try peanut butter)

2.5 tablespoons fresh lime juice

2 tablespoons tamari

2 tablespoons water

2.5 teaspoons pure maple

syrup (or other sweetener)

1 tablespoon toasted sesame

oil

1.5 teaspoon freshly grated

ginger


DIRECTIONS


Prep all your vegetables. Add the zucchini, carrots, pepper, mushroom, asparagus,

and cabbage into a large bowl. Toss with hands to combine.

Prepare the dressing by processing all dressing ingredients in processor (or whisk

by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Top with edamame, green onion, hemp seeds, and sesame seeds. Pour on

dressing and enjoy!

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