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You are here: Home / Recipe / Semi Raw Rainbow Pad Thai

Semi Raw Rainbow Pad Thai

March 11, 2016 By Kris Kelly

I’m sure it’s no surprise that my idea of Pad Thai starts with plenty of fresh, organic vegetables giving our Semi Raw Rainbow Pad Thai it’s vivid color and fresh crunch. I absolutely love eating salads (often eating one every day) but get bored with using simple greens, carrots and celery.  You get where I’m going with this – the basic side salad at any restaurant U.S.A. – HaHa! Well no more!

Not only is this salad nutritious and delicious, but also completely NUT and OIL free.
We’ve substituted sunflower seed butter as a healthy fat in our slightly spicy and slightly sweet dressing. Made with love for our nut-free friends!   

Semi Raw Rainbow Pad Thai

Noodly Twist:

Veggie Noodles:  Our Semi Raw Rainbow Pad Thai begins with thinly sliced and julienned vegetables. These raw “noodles” give our salad a leg-up in the nutrition department with their rainbow of colors, enzymes, vitamins and minerals.  

Semi Raw Rainbow Pad Thai

Pad Thai Rice Noodles:  Instead of traditional Pad Thai noodles, we’ve grounded our mostly raw salad with the addition of Lotus Foods, Jade Pearl Rice™ Ramen. These quick-cooking noodles can be eaten warm or cold and are infused with chlorophyll-rich, wild-crafted bamboo extract.  Now that is value added when eating such a simple dish. 

Organic Jade Pearl Rice Ramen

Note: Our salad can be completely raw by omitting the addition of rice noodles in this dish.

Semi Raw Rainbow Pad Thai
Our Nut-Free Pad Thai Dressing is made with sunflower seed butter.

ScallionsNut-Free Pad Thai Dressing

Semi Raw Rainbow Pad Thai
2015-03-03 14:47:33
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Salad
  1. 2 Lotus Foods, Jade Pearl Rice Ramen cakes, cooked according to package directions
  2. 1 large zucchini, julienned
  3. 2 large carrots, julienned
  4. 1 red or orange bell pepper, thinly sliced
  5. Optional: 1 cup frozen edamame, thawed (omit if soy-free diet is desired)
  6. 1 cup chopped purple cabbage
  7. 1/4 cup cilantro leaves
Dressing
  1. 2 scallions chopped
  2. 2 tablespoons sunflower seed butter
  3. juice of 1 large lime + 1 tsp. zest
  4. 1/4 cup coconut aminos
  5. 1 tablespsoon freshly grated ginger
  6. 1 tablespoon coconut nectar
Instructions
  1. Cook noodles according to package directions, rinse with cold water and drain.
  2. Prep vegetables.
  3. Combine cooled noodles and vegetables in a large bowl.
  4. Whisk together dressing ingredients (using a hand held immersion blender works as well)
  5. Pour dressing over noodle veggie mix.
  6. Toss lightly and serve.
  7. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free, nut-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
By Kris Kelly
https://goofyfootfoods.com/

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Filed Under: Entrées, Recipe, Salads Tagged With: goofy-foot-foods, kris-kelly-recipes, lotus-foods, semi-raw-rainbow-pad-thai, vegan-pad-thai, vegan-recipes

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Welcome to Goofy Foot Foods!

Hi! I’m Kris Kelly and welcome to my blog. Goofy Foot Foods was created to share my passion for plant-based and gluten-free recipe creation, vegan products, simple living, and my desire to make life a little easier for all of us. I love seeking, finding, and using the most nutritious and sustainable ingredients possible; giving you the energy needed to chase your passions. Thanks for coming along on my ride!
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