alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Raw Zucchini Pad Thai with Jackfruit and Candied Almonds

Serves 4

    Share

    Raw Zucchini Pad Thai with Jackfruit and Candied Almonds

    Whether you build this meal in a bowl or a jar or serve it family style, this raw “noodle” main course will satisfy your need for the punchy tastes of Thai cuisine

    Advertisement

    Avo can-do

    To make this Pad Thai even more substantial and add another textural component, top with half an avocado per serving.

    Advertisement

    Raw Zucchini Pad Thai with Jackfruit and Candied Almonds

    Ingredients

    Candied Almonds
    • 1/2 cup raw almonds, soaked in water overnight
    • 1 Tbsp coconut sugar or other raw granulated sugar
    • 2 tsp raw sesame seeds
    • 1/8 tsp sea salt
    Sauce
    • 1 garlic clove, peeled and minced
    • 1/4 cup raw almond butter
    • 2 tsp minced fresh red Thai chili, or to taste
    • 3 Tbsp fresh orange juice
    • 2 Tbsp fresh lime juice
    • 1 Tbsp low-sodium tamari
    • 1 Tbsp raw agave nectar
    • 1 tsp grated fresh gingerroot
    • Water, to thin
    For Serving
    • 4 zucchini, spiral sliced or shaved into ribbons
    • 2 - 20 oz cans young green jackfruit in water, drained and shredded
    • 1 cup fresh cilantro, roughly chopped

    Nutrition

    Per serving:

    • calories427
    • protein12g
    • fat20g
    • carbs61g
      • sugar11g
      • fiber8g
    • sodium241mg

    Directions

    01

    Preheat oven to 115 F. For candied almonds, rinse almonds and drain well; add to medium bowl and toss with sugar, sesame seeds and salt. Spread onto large parchment-lined baking sheet and dehydrate for 24 hours. Or use dehydrator and follow manufactureru2019s instructions. Once dehydrated, roughly chop.

    02

    In medium bowl, whisk together all sauce ingredients, thinning with water until desired consistency, if necessary.

    03

    To serve, divide and layer components, including zucchini, jackfruit and cilantro, in 4 large glass jars. Alternatively, arrange zucchini, jackfruit and cilantro in serving bowls and let diners add sauce and candied almonds to taste. Or toss everything together. Serve.

    Advertisement

    Like this recipe?

    This recipe is part of the Your 1 Day Raw Food Menu collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.