2 baby cucumbers
1 zucchino
1 big red bell pepper
1 onion (chopped for garnish)
a handful of fresh sprouts (for garnish)
2 tablespoons fresh cilantro (chopped, plus a few sprigs for garnish)
1 lime

Using a mandoline or a knife slice the cucumbers, the zucchino and the bell pepper in very thin, noodle sized stripes. Mix to combine.

Dressing


3 tablespoons raw almond cream
1 1/2 tablespoons lime juice
1 tablespoon coconut oil, melted
1 tablespoon tamari
3 tablespoons water
1 tablespoon cilantro
1/4 small jalapeno , chopped

In a blender combine all the ingredients for a dressing, blending until smooth. Pour over the vegetable mixture and toss to coat.  Top with the garnish and squeeze fresh lime juice over the pad thai. Enjoy!

The original recipe with zucchini and carrots you find in The Sweet Life.