Pad Thai (Raw-Vegan)

Pad Thai Sauce

• 1 tablespoon Sesame Seeds
• 2 cups Sesame Oil
• 1 teaspoon dried Red Pepper Flakes
• 6 Sun-Dried Tomatoes, soaked in water for 2 hours, drained
• 2 Roma Tomatoes, chopped
• 1/2 cup Rice Wine Vinegar
• 1/2 cup Apple Cider Vinegar
• 1 teaspoon Sea Salt

Blend all ingredients in Vita-Mix until smooth.

Thai Chili Glaze

• 1/2 cup Cashews, soaked for 2-4 hours, drained, and coarsely chopped
• 2 cups Sesame Oil
• 1 cup Nama Shoyu
• 1/2 cup Lime Juice
• 8 Bird Chilies, seeded and chopped
• 2 tablespoons Maple Syrup
• 2 teaspoons Sea Salt

Place cashews in bowl; set aside. Blend remaining ingredients in Vita-Mix until smooth. Add to bowl with cashews and mix well. Store in refrigerator.

Assembly

• 1/2 to Jicama Root (for larger roots, use less)
• 1/4 cup Snow Peas, julienned
• 1/4 cup Bell Pepper, julienned
• 1/4 cup Mung Bean Sprouts
• Thai Chili Glaze
• Pad Thai Sauce
• 2 tablespoons chopped Scallions
• 1/4 cup chopped Cashews, lightly coated with Sea Salt and Sesame Oil

Process jicama through a spiral slicer to create long noodles. Alternately, cut the jicama into fine julienne with a mandoline or by hand. Set aside.

Toss snow peas, bell pepper, and bean sprouts in Thai Chili Glaze until well coated; set aside.

Place a small amount of Pad Thai Sauce on a serving dish. Top with jicama noodles, and then drizzle noodles with more Pad Thai Sauce. Top with glazed vegetables. Sprinkle with chopped scallions and cashews to garnish.