Long time no see. Everyday I hope to squeeze in a lunch post about what I am eating lately. I have some staples I have been falling back on. They are simple, quick, and good.
There are many wonderful complex recipes for raw pad thai. This is not one of them, but it is fresh and tangy. This is my lunch today.
1 bag Mung Bean Sprouts
1 Cucumber, peeled, juliened, or spiralized into noodles (stop when you hit the seeds)
1 Carrot peeled, juliened, or spiralized into noodles
1 Handful of Cilantro
1 Sprinkling of chopped Nuts
Cut all the veggies into noodle like shapes. Toss these ingredients in a bowl.
2 Tablespoons of Tamarind Paste
2 Tablespoons of Nut Butter
1 Soaked date or spoonful of sweetner
1 inch piece of peeled ginger
1 Teaspoon of Bragg's
1/4 cup of water or lime juice
Put all these ingredients in to a blender and blend. Add more water slowly if needed to reach desired sauce consistency. I like mine thicker. Pour the sauce over the veggie noodles and mix.