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Vegan Pad Thai
After indulging a bit too much over the holidays, we're now committed to eating more clean in 2016. One of our favorite dishes is a really good pad Thai, and this healthy version is just the ticket to get our eating back on track. A sweet and tangy sauce complements nutrient-dense kelp noodles that are similar to traditional pasta noodles, but much lighter. To make this dish completely raw, simply eliminate sesame oil and tamarind paste, then replace tamari with mana shoyu and add raw almond butter. We warn you: you’ll want to make these noodles every night of the week!
Serves 4
What You Need:

For the sauce:
1/2 cup almond butter
2 tablespoons tamarind paste (optional)
1/3 cup warm water
2 tablespoons apple cider vinegar
1-1/2 tablespoons tamari
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
2 tablespoons maple syrup
Black pepper

For the pad Thai:
1-1/2 (12-ounce) packages kelp noodles
1 red bell pepper, thinly julienned
1 cup shredded red cabbage
1/3 cup chopped cilantro
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What You Do:

1. In a high-speed blender, blend all sauce ingredients until smooth. If sauce is too thick, add extra water until it reaches a desired consistency. In a colander, rinse kelp noodles, shake dry, and transfer to a serving bowl. Add in red pepper and cabbage.

2. Add sauce and toss gently to combine. Garnish with cilantro and serve.
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