Raw Pad Thai Recipe

2 limes
1 (1 1/2 inch) square tamarind pulp
1/2 medium-size tomato, chopped coarsely
1/2 small shallot, quartered
2 Tbsp toasted sesame oil
1 1/2 Tbsp raw agave nectar
1/4 Thai chile, seeded, or more to taste
1/2 garlic clove
6 Tbsp organic naturally brewed soy sauce or organic wheat-free tamari
1 medium-size orange bell pepper, cored and cut into matchsticks
1 medium-size baby bok choy, cut crosswise into 1/4-inch shreds
1 medium-size carrot, cut into matchsticks
1 large king oyster mushroom, cut into 1/4-inch slices
1 cup snow peas, cut into 1/2-inch pieces
1 medium-size zucchini, cut into matchsticks
3 scallions, sliced thinly
1 Tbsp organic extra-virgin olive oil
2 (12-ounce) packages kelp noodles, chopped into 4-inch pieces
Bean sprouts, for garnish
Microgreens, for garnish
Chopped raw cashews, for garnish

• Cut one of the lines into wedges. Juice the remaining lime to yield 4 1/2 tsp of juice. Set the wedges and juice aside separately.
• In a small bowl, comvine the tamarind pulp with 1/2 cup of very hot water. Use a fork to work the mixture into a paste, removing any seeds. Set aside and let soak for 15 minutes.
• In the jar of a blender, combine the tomato, shallot, sesame oil, agave, chile, garlic, 2 Tbsp of the soy sauce, and 1 1/2 tsp of the lime juice and process to a puree. Add the tamarind mixture and process until very smooth. Add more chile to taste and set aside.
• In a large bowl, combine the bell pepper, bok choy, carrot, mushroom, snow peas, zucchini and scallions. Add the olive oil, remaining 1/4 cup of soy sauce, remaining 1 Tbsp of lime juice and 2 Tbsp of the pureed sauce, stirring evenly to coat. Chill in the refrigerator for at least an hour.
• Add the noodles to the vegetable mixture. Add more sauce to taste, tossing with tongs to evenly distribute the sauce.
• Serve garnished with bean sprouts, microgreens, cashew and lime wedges!

http://thechalkboardmag.com/pure-food-and-wines-raw-pad-thai

• Recipe reprinted with permission from THE CLEAN PLATES COOKBOOK © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.