Raw Pad Thai with Spicy Peanut Sauce
A healthy, raw, delicious version of pad Thai. Make it in less than 30 minutes!
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Servings: 2 servings
Calories: 274kcal
Cost: $8
Equipment
- 1 spiralizer
- 1 saucepan
- 1 stove
- 1 bowl
- 1 whisk
Ingredients
- 3 medium yellow squash – peeled and spiralized
- 3 medium carrots – peeled and spiralized
- 1 cup of coarsely chopped red cabbage
- ½ cup of coarsely chopped cilantro
- ½ cup of bean sprouts blanched
- ½ cup of micro green sprouts blanched
- For the Chili Peanut Sauce:
- 3 tablespoons of natural peanut butter
- 1 tablespoon of chili paste
- 3 tablespoons of low sodium soy sauce
- 3 to 4 tablespoons of water
Instructions
- Blanch the sprouts in boiling water for two minutes and then put in ice cold water. Pat dry with a paper towel.
- Put the squash, carrots, cabbage, cilantro, and sprouts in a large bowl and toss with the chili peanut sauce to coat.
- To make the sauce:
- Whisk the peanut butter chili paste, soy sauce, and water in a small bowl with a fork until fully blended and creamy.
- Enjoy!
Notes
Store covered in the refrigerator for up to 3 days.
If you don't have a spiralizer, shred the vegetables with a box grater or food processor.
Nutrition Disclaimer
Nutrition
Serving: 3cups | Calories: 274kcal | Carbohydrates: 33g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1055mg | Potassium: 1487mg | Fiber: 9g | Sugar: 17g | Vitamin A: 16675IU | Vitamin C: 87mg | Calcium: 124mg | Iron: 3mg
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