Photo: Pumpkin Pad Thai

Raw Pumpkin Pad Thai

Raw Pumpkin Pad Thai recipe from Down to Earth Organic and Natural.

Yield: 
4 Servings

Updated: Tue, 09/11/2018 - 7:37am

Ingredients

Pad Thai

  • 1 (12-ounce) package raw kelp noodles
  • ¾ cup fresh grated pumpkin
  • 2 cups bean sprouts
  • 2 cups chopped fresh cilantro
  • ½ cup chopped green onion
  • 1 cup shredded carrot
  • ½ cup thinly sliced red bell pepper
  • 1 cup chopped raw pumpkin seeds, divided

Sauce:

  • 1 teaspoon nama shoyu (raw soy sauce)
  • 2 Tablespoons raw almond butter
  • 3 Tablespoons Thai chili sauce*
  • 2 Tablespoons concentrated tamarind
  • 3 Tablespoons raw tahini
  • 2 Tablespoons sesame oil
  • Juice of 2 limes
  • Pinch cayenne
  • Salt and pepper, to taste
  • 1 teaspoon chili powder*
  • 1 Tablespoon raw agave nectar
  • ½ teaspoon hot sauce of choice*
  • ½ jalapeño, de-seeded and finely diced
  • 3 garlic cloves, finely diced

*Not considered a raw product

Instructions

  1. Prepare Pad Thai: Wash and rinse kelp noodles and place in a large mixing bowl.
  2. Toss in pumpkin, vegetables and ½ cup pumpkin seeds.
  3. Whisk together all Sauce ingredients in a large mixing bowl until fully combined.
  4. Pour Sauce over Pad Thai and toss well. Garnish with remaining pumpkin seeds and enjoy!