1 small or medium zucchini
1 large carrot
3 teaspoons raw tahini or almond butter
1 teaspoon vinegar (any kind except balsamic)
1 thumb sized piece ginger, chopped
1 clove garlic, chopped
3/4 teaspoon cayenne (or chili powder)
1 teaspoon soy sauce or nama shoyu
1 teaspoon dark miso
1-3 teaspoons water (depends on preference for thickness)
handful broccoli, chopped small
2 pinches cilantro
mung bean or other sprouts, to serve
1. Using a vegetable peeler (or spiralizer if you desire), peel the zucchini over and over until it's almost all peeled into strips, as much as you can. Chop up any leftover zucchini that you cannot peel into strips.
2. Sprinkle salt over this and set aside. The salt softens the zucchini. Repeat with the carrot but do not add salt. For sauce, add next 7 ingredients to blender (up to water).
3. You may have to scrape down the sides of your container to assist with blending. Add water, as desired, until you reach a consistency that you desire.
4. Squeeze the zucchini in your hands over a sink to drain the water. Place in bowl with carrots, add broccoli and toss. Pour sauce over these veggies. Top with sprouts and cilantro!
Enjoy! I love pad thai and peanut noodles! I just kind of put the same things I would in a pad Thai sauce, but without cooking. It came out great! It's definitely my new favorite raw meal!
Source of recipe: I made this up.