Pad Thai is one of my favorite Thai foods, although I have not enjoyed it in several years. So I thought I would create a more nutritious and raw version that offers a very similar taste. You can dress up the noodles with nuts or other veggies. The sunflower butter is crunchy and a little thick so I thinned it out with some additional olive oil and lime juice. Bon Appétit!

The Sauce:

½ cup sunflower seed butter (you can use almond butter if you don’t have the sunflower)

1 Tbsp. Braggs liquid aminos or Tamari

Juice from 2 limes

1 tsp. crushed garlic

1 tsp. grated ginger or ½ tsp. powdered ginger

¼ tsp. cayenne

¼ tsp. cumin

Mix thoroughly.

Add a few Tbsps. olive oil if too thick.

Spiralize or julienne 2 zucchini and place in a medium size bowl.

Sprinkle with ¼ cup chopped, fresh parsley

Add the sauce and mix by lifting the noodles with 2 large spoons.

Serve immediately. Enjoy!