The Raw Vegan Pad Thai Salad Cleanse
You’re really going to do it this year. You’re going to clean up your diet, you’re going to eat more vegetables and cut out processed carbs. You might not have gotten around to it yet, but I believe in you.
In the Thai language, ‘Pad Thai" mean “too many greasy noodles for fat Westerners who may or may not be here for sex tourism”, so this isn’t your typical Pad Thai. Instead of a heavy bowl of noodles, we’re going to have a light, refreshing salad made entirely of noodle shaped shredded vegetables and a killer Tamarind-Tahini dressing for the familiar sweet and nutty taste.
Let’s do this.
1 C Bean Sprouts
3 Yellow Squash, shredded, (Make it looks as close to noodles as possible, so: Spiralize, Julienne, Thinly cut, use a peeler, use a grater etc.)
3 Carrots, shredded (just use normal sized carrots, not some Fukishima mutant giant carrot, or tiny baby carrots. Find the most basic carrots, and use them)
1 large Cucumber shredded
3 Scallions, shredded
½ C shelled sunflower seeds (Use pistachios if you’re rich, or peanuts if you want it more Pad Thai-ish, as a sub)
½ Bunch Cilantro, torn (if you’re one of those weirdos that tastes soap when you eat cilantro, just use basil or Thai Basil if you can get it)
1 T Tahini
1 t minced garlic
½ C Tamarind nectar or juice (You’ll find it in Latin and Asian markets)
Salt and Pepper
Sriracha (to taste)
Combine your shredded veg and sunflower seeds in a really big bowl and toss to combine
Use a food processor, or whisk together the tahini, garlic, tamarind, salt and pepper to make the dressing.
Add the cilantro. Dress the salad and toss again.
Hit it with some Sriracha