PS Spicy Raw Pad Thai
Chef: Marco Knox, The Phytogenic Chef
Makes: 2 servings
Prep Time: 30 - 40 minutes
INGREDIENTS
3 carrots
2 medium size jicama or 3 small
1 ½ medium size zucchini
2 green onions
1/3 c + 1 2/3 T
2 cloves of garlic minced
3 T + 2 t peanut butter
2 T + 1 t apple cider vinegar
2 T + 1 t white miso paste
1/3 c + 1 2/3 T water
2t + 1 pinch cayenne pepper
2 red peppers
3 ½ c edamame (no shell)
1 ½ lime
DIRECTIONS
Produce Prep - Rinse all the produce. Cut the ends off the carrots and peel. Remove the stem and seeds from the pepper. Peel and chop off the ends of the jicama. Remove the ends of the zucchini. Rinse and dice the green onion and cilantro. Finally, peel and mince the garlic clove.
Prepare the dressing by mixing the peanut butter, vinegar, miso, water and garlic. You may whisk the ingredients together with a whisk or combine in a blender.
Using a spiralizer or a peeler, turn the jicama and zucchini into noodles.
Chop the carrot and bell pepper into “matchstick” sizes.
Toss the veggies, edamame and diced onion into a mixing bowl with the dressing until evenly coated.
Toss the veggies, edamame and diced onion into a mixing bowl with the dressing until evenly coated.
Plate the Pad Thai and spring cayenne on top, (if desired), along with a fresh squeeze of lime juice and diced cilantro.
TIPS
Save all scraps for a week to make vegetable stock.
Add cayenne to the sauce if everyone eating this meal enjoys heat. Otherwise, add it at the end when serving.
Marco Knox has been cooking since he was 12 years old at his brother’s restaurant. Once he struck out on his own, he worked everything from ‘fil ‘em and bill ‘em’ concepts, to 5-star dining and world class resorts. Life and health issues, however, changed the menu. Marco, now The Phytogenic Chef, specializes in Whole Plant Based Cuisine that saved his life. Visit him on social media and find his amazing menu planning program at:
Website: www.ThePhytogenicChef.com , LinkedIn ,Facebook , Instagram , Twitter and E mail contact.