Raw-thai: Raw Pad Thai and the Perfect Noodle
One of the things I’m the most obsessed with is the idea and taste of the raw noodle. It’s decadent, it’s delicious, it’s raw, it’s live, it’s enzymatic and for crying out loud it’s a NOODLE! What’s not to love here? I’ve experimented with using a mixture of zucchini and squash for noodles, but the squash was too hard to work with. The zucchini however is the absolute perfect balance of firm and flexible, crunchy, and soft, green and white and it makes just a lovely rawtastic noodle.
Many raw foodists have a fancy schmancy noodler that cuts the perfect little raw noodles. I unfortunately am not that high tech (or rich) so I stuck with the good old fashioned knife and cutting board that are so often used in my kitchen. To get a great noodle, alls you have to do is slice your zucchini very thinly, and then cut the slices into strips. You can even leave them wide for a wider noodle or for a raw lasagna. (I’ve yet to make one, but it’s coming! I can feel it!)
With your bowl of delicious raw noodles intact, the possibilities are endless. You can dress them up with a little vinegar, salt, pepper, and some fresh herbs for a simple pasta dish, or go a little fancier and try your hand at making a raw marinara sauce, alfredo, or pesto. I went the Thai route and tossed mine with some Unroasted Red Pepper sauce, garlic, coconut vinegar, diced tomatoes, and some homemade RAW siracha sauce. (Heaven pure heaven!) Oh and thew in lots of basil and some chopped avocado and red bell peppers too! The only thing not raw about this dish? The roasted peanuts on top as the co-op didn’t have any raw ones. They did add a great flavor though that I feel really helped bring the dish together, so it wasn’t all bad!
This dish was heaven. I somehow mimicked the balance of the traditional pad thai that I love so dearly without cooking a thing! So make up a batch of zucchini noodles and go wild! The possibilities are endless.