| 24 | 50 | 357 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 50 min | 0 min | 4 |
| 2 cup | Cremini (Italian) mushroom (sliced ) |
| 2 tbsp | Sesame oil |
| 2 tbsp | Soy sauce, tamari |
| 2 tbsp | Maple syrup, pure |
| 1 package | Kelp Noodles, uncooked (cooked) |
| 1/2 medium pepper(s) | Yellow bell pepper (julienned) |
| 1/2 medium pepper(s) | Red bell pepper (julienned, grated or spiralized ) |
| 2 medium | Carrots (julienned, grated or spiralized ) |
| 1 cup | Alfalfa sprouts |
| 2 green onion (stem) | Green onion (finely sliced) |
| 1/4 cup | Cilantro (coriander) (chopped) |
| 1/4 cup | Basil, fresh (chopped) |
| 1/2 cup | Cashew nuts, raw (chopped) |
| 1 tsp | Red pepper flakes (optional ) |
| 2 tbsp | Tahini (pad thai sauce ) |
| 2 tbsp | Lime juice (fresh) (pad thai sauce ) |
| 1 piece, 1-inch | Ginger root (peeled, pad thai sauce ) |
| 1 clove(s) | Garlic (pad thai sauce ) |
| 3/4 tsp | Cayenne pepper (pad thai sauce ) |
| 1 1/2 tsp | Soy sauce, tamari (pad thai sauce ) |
| 1 1/2 tsp | Miso paste (pad thai sauce ) |
| 1 1/2 tbsp | Water (pad thai sauce ) |
| 1 1/2 tsp | Maple syrup, pure (pad thai sauce ) |
| 1/3 cup | Cashew nuts, raw (pad thai sauce ) |
Place the mushrooms, sesame oil, tamari and maple syrup in a bowl and marinate for 30 minutes to 12 hours (overnight) in a sealed container on the counter or in the fridge if marinating overnight.
Place all pad thai sauce ingredients into a food processor and process until smooth.
Rinse cooked kelp noodle and massage the sauce into the noodles. Set aside and let marinate for 10 minutes.
Add yellow pepper, red pepper, zucchini, carrots, sprouts, green onion and marinated mushrooms and mix well. Top with cilantro, basil and a sprinkle of chopped raw cashews and red pepper flakes if you like some heat.
Serve cold or at room temperature.
| Meat Alternative | 1.1 |
| Vegetables | 2.2 |
