I have some really great citrus recipes for you, but first I want to share this padthai. Padthai is one of my absolute favorite dishes. Salty shoyu, tart lime, spicy pepper, crunchy peanuts and refreshing cilantro. The best combination of flavors. Traditionally, it contains fish sauce, which obviously isn't vegetarian. So, I make it at home. The same way for several years, without deviating from my original recipe. Today, I decided to try something a little different. I picked up a package of raw kelp noodles, and set out to recreate the same flavor I love, only in raw form.
For the sauce, I blended up a combination of shoyu, raw almond butter, lime juice, garlic, onion and a natural version of sriracha. I tossed it with the kelp noodles, then added carrot strands, onion, cilantro and chopped peanuts. Once I took a bite, I knew I'd used the right ratios. The sauce was spot on. I also immediately fell in love with the crunch of the kelp noodles. I don't think I'll be making padthai the traditional way anymore.
If you want to make it 100% raw omit the sriracha and add some sundried tomatoes that have been soaked in water, cayenne pepper and a little agave. You can also use bean sprouts, if you like. and if you're not looking to make it raw or vegan, a little tofu or egg would be wonderful.
1 package raw kelp noodles
2 heaping tablespoons raw almond butter
2 small cloves garlic
a small handful of sliced onion
2 tablespoons sriracha
4 tablespoons shoyu
juice of 1 lime
handful of sliced onion
Place the almond butter, garlic, onion, sriracha, shoyu and lime juice in the bowl of a food processor. Process until a sauce forms. Toss with the kelp noodles, so that they're coated well. Using a vegetable peeler, peel strands of the carrot (about 1/4 cup). Slice the onion. Tear off the cilantro leaves, and chop the peanuts. Toss everything together, and garnish with lime wedges.