I wanted to call this "raw pad thai", but the truth is that the flavor that makes it mostly like pad thai, the tamarind, was a last minute addition. It was one of the first warm days of this year, and by warm I mean it was 50 degrees. I'd just made a batch of creamy almond butter in the food processor. It looked so good that I could think of nothing better than to make a sauce out of it and toss it with zucchini noodles. I was missing my zucchini noodle bowls; when it's in season, I eat it pretty much every day. At the last second, I thought, why not add some tamarind paste in and make it like pad thai sauce?
When I took my first bite I thought, "This is kinda like pad thai!". If you want it to taste even more like pad thai, heating it up in a dehydrator until it's warmed through would be a great option. As always, the best part about eating raw is that I feel so good afterwards. I felt like I got a nice wave of energy post-lunch. Eat a heaping bowl of this, and you'll feel energetic and pretty dang happy, too.
Zucchini Noodles with Tamarind Almond Sauce
4 medium zucchini, spiralized
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
6 scallions, green tops only, chopped
1/2 cup cilantro, chopped
for the sauce:
3 Tbsp raw almond butter
3/4 tsp tamarind paste
2 medjool dates, soaked to soften
4 tsp coconut aminos
2 Tbsp lime juice
1/2 tsp minced ginger root
red pepper flakes, to taste
-Spiralize the zucchini and place in a large mixing bowl. Cut all of the remaining ingredients and add them into the bowl as well.
-Soak the dates until soft.
-Transfer to two nice plates and dig in!