Ingredients

• Ingredients Scale 1x2x3x 1 package (16 oz.) kelp noodles 1 large carrot, julienned or 1/2 cup shredded carrots 1 zucchini, julienned 1 red bell pepper, thinly sliced 4 scallions, thinly sliced 1 cup bean sprouts 1/2 cup cilantro, roughly chopped 1 jalapeno, sliced (optional) raw cashews or peanuts, garnish lime wedges, garnish Sauce 1/4 cup raw almond butter (I used crunchy) 1/4 cup tahini 1/4 cup water, + more as needed 3 tablespoons tamari, coconut aminos or Nama Shoyu 3 tablespoon pure maple syrup 1 teaspoon garlic, minced 1 teaspoon ginger, minced pinch of mineral salt 1/2 lime, squeezed

Preparation

• Instructions Sauce: In a small/medium bowl, combine the sauce ingredients and mix together until blended. Set aside for 30 min to let the flavors mingle. Add extra ingredients to suit your taste. Prep: While sauce is setting, prepare your veggies and rinse the kelp noodles. You could cut your kelp noodles into smaller pieces or leave as is (I left mine as is). Assemble: Place kelp noodles and other vegetables in a large bowl, pour the pad Thai sauce over top and toss until thoroughly coated. Serve in individual bowls with a squeeze of lime and cashews over top. Enjoy to the fullest! Serves 2 generously Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days, in a covered container.