Pad Thai

Another new favorite!  This is also from cooking class we took at Cru.  Not gonna lie, I wasn't too excited to try kelp noodles - they just didn't seem that appealing to me.  Once again, I was wrong - they're delish!  This is hands down the easiest meal I've ever made.  Even if you make your almond butter from scratch, it'll only take you about 15 minutes - you could make it for lunch!  I apologize for the less than scrumptious picture - for some reason this dish is very camera shy.

Serves 3 hungry people or 4 if you add a salad or side dish

1⁄2 cup almond butter*
1⁄4 cup tamari
1⁄4 cup agave nectar
1 1⁄4 Tbsp red pepper flakes
2 Tbsp lemon juice
1⁄4 cup water
1⁄8 tsp chipotle chili powder
1⁄4 cup olive oil
2 packages kelp noodles
1 cucumber, quartered and sliced
1 cup shredded cabbage
1⁄2 cup shredded carrot
2 Tbsp fresh chopped mint
2 Tbsp fresh chopped cilantro or basil
1 cup cashew pieces

Add, almond butter, tamari, agave, red pepper flakes, lemon juice, water, and chipotle to a blender and blend until smooth.  Turn down blender to very low speed and drizzle in olive oil until sauce is thick and creamy.

Chop and shred veggies and herbs, add to a large bowl with the kelp noodles, add the sauce and toss until well mixed.  Sprinkle cashews on top and serve.

*Make your own almond butter! To make 1⁄2 cup:
Place 1 cup almonds in a high speed blender and blend to a fine powder.  Keep the blender going until the oils in the almonds start to release and the powder starts to clump.  Add 1 Tbsp hemp or flax oil and 3 Tbsp water.  Blend until creamy adding water as needed.  Add 1 tsp agave and a pinch of salt if desired.

Raw and Gluten Free!