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
To make this Pad Thai even more substantial and add another textural component, top with half an avocado per serving.
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
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
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
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 manufacturer’s instructions. Once dehydrated, roughly chop.
In medium bowl, whisk together all sauce ingredients, thinning with water until desired consistency, if necessary.
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.