Raw Pad Thai Noodles

• 2 12-oz. bags kelp noodles, drained
• 1/4 cup cold-pressed olive oil, divided
• 2 Tbs. lemon juice
• 1/2 tsp. sea salt
• 1 small red bell pepper, julienned (1 cup)
• 1/2 red onion, thinly sliced ( 1/2 cup)
• 2 green onions, thinly sliced on the diagonal ( 1/4 cup)
• 1/2 cup snap peas, halved lengthwise
• 1/2 cup torn fresh basil
• 1/2 cup torn cilantro
• 1 Tbs. lime juice
• 13 cup crushed raw almonds or cashews
• 1 Tbs. black sesame seeds, optional
• 1/4 cup dry-pack sun-dried tomatoes
• 2 Tbs. olive oil
• 1 Tbs. lime juice
• 2 cloves garlic, peeled
• 2 tsp. coconut sugar
• 2 tsp. nama shoyu or tamari sauce
• 1/4 habanero chile, seeded
• 1 1/2 tsp. finely chopped lemongrass
• 1 1/2 tsp. grated fresh ginger
• 1/4 tsp. cayenne pepper
• 1/4 cup almond butter
• 5 pitted dates

1. To make Noodles: Soak kelp noodles in warm water in medium bowl 10 minutes, then rinse and drain.
2. Return to bowl, and stir in oil, lemon juice, and salt.
3. Let marinate 1 to 2 hours.
4. To make Sauce: Cover sun-dried tomatoes with hot water in small bowl.
5. Let soak 1 to 2 hours, then drain.
6. Combine all Sauce ingredients except almond butter and dates in high-speed blender.
7. Blend until almost smooth, but with some texture.
8. Slowly blend in almond butter and dates.
9. Toss bell pepper, red and green onions, snap peas, basil, cilantro, and lime juice with Noodles.
10. Mix in Sauce, and top with almonds and sesame seeds, if using.

kelp noodles, coldpressed olive oil, lemon juice, salt, red bell pepper, red onion, green onions, snap peas, fresh basil, torn cilantro, lime juice, almonds, black sesame seeds, drypack sundried tomatoes, olive oil, lime juice, garlic, coconut sugar, nama shoyu, chile, lemongrass, ginger, cayenne pepper, almond butter, dates

Taken from www.vegetariantimes.com/recipe/raw-pad-thai-noodles/ (may not work)