Raw pad thai recipe

• 2 tbsp date paste
• 0.5 jar almond butter
• 5 sundried tomatoes, soaked
• 125 ml (4.4fl oz) olive oil
• 80 ml (2.8fl oz) nama shoyu (or soy sauce)
• 1 clove garlic
• 0.5 knob ginger
• 80 ml (2.8fl oz) agave syrup (or maple syrup)
• 0.5 tsp sea salt
• 2 long red chillis (Serrano ideally)
• 50 ml (1.8fl oz) lemon juice
• 50 ml (1.8fl oz) tamarind juice
• 1 courgette, mandolined
• 1 cup Chinese cabbage, julienned
• 2 carrots, thinly shaved
• 0.5 cups red onion, finely sliced
• 0.5 cups green apple, julienned
• 0.5 cups green mango, julienned
• 1 cup cup bean sprouts
• 1 red pepper, julienned
• 1 cup mange-tout, julienned

1. For the Thai sauce: blend everything together in an electric blender, adding a little water to thin if necessary.
2. Place to one side.
3. For the vegetables: In a large bowl mix all these ribbons of vegetables with the sauce.
4. Garnish with lime wedges, coriander, chopped chilli, sprouted mung beans and dehydrated nuts before serving.

paste, butter, tomatoes, olive oil, nama shoyu, clove garlic, knob ginger, syrup, salt, long red chillis, lemon juice, tamarind juice, courgette, chinese cabbage, carrots, red onion, green apple, green mango, bean sprouts, red pepper, mangetout

Taken from www.lovefood.com/guide/recipes/15350/raw-pad-thai-recipe (may not work)