Raw Pad Thai w/ Spicy Almond Sauce

For the Spicy Almond Sauce
  • 1/4 cup almond butter
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon tamarind paste (optional)
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced
  • 1-2 teaspoons sriracha, or to taste
  • Pinch of salt
  • 1/4 cup water
For the Pad Thai
  • 6 cups spiralized or peeled zucchini (about 2-3 zucchini)
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup thinly sliced red cabbage
  • 1 cup chopped broccoli
  • 1 cup chopped snow peas
  • 1/2 cup chopped scallions
  • 1/2 cup chopped almonds
  • 1/2 cup chopped cilantro
  • 2 chicken breast, chopped & cooked
  1. To make the sauce, combine the almond butter, lime juice, tamarind paste (if using), ginger, garlic, and sriracha in a food processor and blend until smooth. Taste and season with salt. Thin with water until it is a thick but pourable sauce. Add cooked chicken & set aside.Raw-Pad-Thai-with-Spicy-Almond-Sauce-3.jpg
  2. To make the salad, combine the zucchini, carrots, cabbage, broccoli, and snow peas in a large bowl. Pour half the dressing over the vegetables and toss to coat. Add more dressing as necessary. Sprinkle with the scallions, almonds, and cilantro and serve.
By Turnip the Oven

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