Got this recipe from someone on Raw Fu and have been dying to try it. Now that I have my handy zucchini noodle maker it was destined to be. I thought it was really yummy and shared with my love who thought it was good but didn't think it tasted like pad thai.
Carmella's Pad Thai Sauce
Inspired by the creations of Frederic Patenaude and Elaina Love
1 heaping Tbs tahini
1 Tbs almond butter
A few cashews
1/4 cup sundried tomatoes, soaked
2 dates, soaked
1/2 lime, juiced
1-2 garlic cloves (we love garlic!)
1 Tbs grated fresh ginger
Braggs, to taste
Curry powder, to taste
Water or tomato soaking water (if unsalted!)
Blend in food processor with some water until you reach the desired consistency. (We like ours on the thick side!) Top with diced red or yellow peppers and marinated Portobellos.
1 Portobello mushroom
1 part apple cider vinegar
1 part Braggs or Nama Shoyu
2 parts olive oil
1 garlic clove, minced
1 tsp fresh ginger, grated
1 tsp agave nectar
Cut the mushroom into bite sized pieces. Put them in a bowl with other ingredients and mix well. Spread the Portobello pieces on a teflex sheet and dehydrated them for a couple of hours. You can also serve the mushrooms non-dehydrated for an equally delicious treat!
I deviated just a little from the recipe, using garlic powder and ginger powder instead of the fresh stuff (we're in the middle of a recession!) and I garnished it with marinated (not dehydrated) crimini mushrooms, chopped almonds, bean sprouts, green onion, and lime wedges.