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Raw Zucchini Pad Thai with Jackfruit and Candied Almonds

Serves 4


    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


    Avo can-do

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


    Raw Zucchini Pad Thai with Jackfruit and Candied Almonds


    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
    • 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


    Per serving:

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



    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.


    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.


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



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