Dinner

Raw vegetable pad Thai is for Dinner.

Raw vegetable pad Thai takes 30 minutes to prepare.

Raw vegetable pad Thai takes 10 minutes to cook.

Raw vegetable pad Thai makes 5 servings.

The ingredients for Raw vegetable pad Thai are:

1.0 tbsp Coconut Oil
0.5 cup, halves and whole Cashew Nuts, dry roasted
4.0 medium Carrots, raw
2.0 fruit without skin and seeds Avocados, California (Haas), cubed
0.25 head, small (4" dia) Cabbage, red, fresh, shredded
4.0 serving Green Onion (fresh-1 stalk) thinly sliced

Soy tofu
Discard cooking liquid once tofu ready
4 tablespoons coconut sugar, Madhava" Organic
4.0 tbsp Soy Sauce
1.5 tsp Sriracha Hot Sauce (Rooster sauce)
1.0 tbsp Coconut Oil
200.0 Grams Tofu, firm cubed
1.0 fl oz Water, to thin

Spicy peanut sauce
50.0 Grams no sugar added crunchy peanut butter (peter pan)
1.0 clove Garlic
1.0 tsp Ginger Root
2.0 tbsp Soy Sauce
2.0 serving Agave nectar syrup (1Tbsp, 21g)
2.0 tbsp Lime Juice, juice of 1 lime
1.0 fl oz Water, tap
0.12 cup, pulp Tamarinds

Here is how you make Raw vegetable pad Thai:

Mix the ingredients for the spicy peanut sauce and set aside. Mix the coconut sugar with the soy, olive oil, and sriracha for the tofu. Heat the 2 tablespoons coconut oil over a medium high heat. Fry the tofu for 2-3 minutes, until golden. Put over the soy mix and fry another 2-3 minutes. Remove from the heat, remove the tofu from the liquid. Mix together the carrot noodles, avocado, red cabbage, cashews, tofu, and green onions. Divided between 5 plates, or 6 if using as a side dish. Spoon over the spicy peanut sauce and serve.Serving Size: 5 equal servingsNumber of Servings: 5.0Recipe submitted by SparkPeople user NANLTHOMPSON.

The nutritional information for Raw vegetable pad Thai is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 384.2

• Total Fat: 26.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,167.8 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 8.3 g
• Protein: 9.7 g

Raw vegetable pad Thai is Asian cuisine.

The dietary needs meet for Raw vegetable pad Thai is Vegan