Raw Vegan Pad Thai

Sometimes, eating fruit all the time can be refreshing but I must say, savoriness is a necessity. This recipe can be eaten at any time of the day and it's refreshing, highly nutritious, and beautiful! Pad Thai is usually a dish made out of rice noodles and various seasonings including vegetables and the notable peanut sauce. This is a Raw Vegan version that I kind of made up on the spot. I really do hope that the ratios for the peanut sauce come out correctly because I was just playing around with flavors. Nothing is cooked! All you need is a knife and a cutting board! It's insanely easy, just a lot of cutting.

Because nothing is cooked, the enzymes in the actual vegetables are not destroyed, reaping many benefits for your bodies digestion and nutrient absorption. It literally looks like a rainbow and when something looks as good as this, it's really hard not to eat.

Raw Vegan Pad Thai 
- 1 Zucchini
- 4-5 mini peppers
- 1.5 cups of Mung Bean sprouts
- 4-5 Lettuce Leaves
- 4 leaves of Basil

 For the Sauce:
-2 Tablespoons of Peanut butter (organic)
-2 Tablespoons of apple cider vinegar
-agave nectar to taste
-just a tiny bit of ginger grated
- tiny bit of garlic minced
- 2 tablespoons water

1. Spiralize the zucchini to make noodles. I don't have a spiralizer so I use a potato peeler instead!
2. Slice your mini bell peppers, basil, and lettuce leaves to a desired form.
3. Place everything in a bowl and mix.
4. For the sauce, add everything together in a small bowl and mix until combined.
5. Pour sauce over the noodle mixture and mix.
Voila, you have an amazing and nutritious dish!