Ok technically this isn't 100% raw because of peanut butter (not raw) and maple syrup (also not raw).
You can make this 100% raw by using raw almond butter instead of peanut butter, and using a raw sweetener option like soaked dates, date syrup, or fresh squeezed orange juice instead of maple syrup. But the sauce won't be quite as good as the one I invented below. 😃
The sauce I made for this is bomb. I combined the ingredients from two different raw vegan pad thai sauce recipes. The only problem is there isn't enough sauce! So I recommend you double or triple the amounts below. This is a great recipe to make people that hate salads realize they can love salads.
I feel like someone drunk could mistake this for regular pad thai 😂
3 tbsp organic peanut butter
2 tbsp maple syrup
1 tbsp raw sesame oil
2 tbsp liquid aminos can sub with soy sauce
1 inch chunk of ginger finely diced
1 garlic clove finely diced
1 lime, juiced
1 tbsp chili flakes
1 package kelp noodles (optional) I haven't tried this recipe with kelp noodles yet.
1 cup shredded carrots
1 package of spiraled zucchini, or cut 2-3 zucchinis in long thin strips to look like noodles
1 red bell pepper, thinly sliced
1 cup of cilantro diced
1 cup of green onions diced
*If using kelp noodles follow package instructions, and boil them until they are soft.
For the sauce simply mix everything together in a bowl. You can use a food processor but I think the sauce tastes better more chunky from the ginger and garlic diced up.
Place the rest of the thinly sliced veggies in a bowl. Drench everything in the sauce, and mix thoroughly. Save a little bit of sauce to drizzle on the top to serve. I think this tastes best if you let it sit out at room temperature for 20 minuets to marinate in the sauce. You can garnish with more cilantro, and sliced grape tomatoes. Crushed peanuts and sprouts would also be a nice garish.