Superfood Pad Thai

By Rich Roll & Julie Piatt
Yield 6 servings

 Ingredients:

• 1 large cucumber, diced
• 3 tablespoons apple cider vinegar
• 1 squeeze lemon juice
• Splash namah shoyu
• 8-ounce package rice Pad Thai noodles
• 3/4 cup of raw peanuts
• 1 cup filtered water
• 1 tablespoon agave
• Dash cayenne pepper
• Pinch Celtic sea salt
• 1 1/2 cup fermented veggies or probiotic sauerkraut
• 1/8 cup hemp seeds
• Small bunch basil
• Small bunch cilantro

Method: 

1. Skin and dice the cucumbers. Place them in a medium bowl with the apple cider vinegar, a squeeze of lemon juice and a splash of namah shoyu. Toss and set aside.
2. Cook the noodles according to package directions, strain and rinse well.
3. Prepare Raw Peanut Sauce (see below).
4. Loosely chop the basil and cilantro leaving a few leaves whole for garnish.
5. On a large serving platter, transfer the noodles and arrange in a thin layer to cover the plate.
6. Add the cucumber mixture on top of the noodles. Top that with the fermented veggies or sauerkraut. Sprinkle with hemp seeds and fresh herbs.
7. Enjoy!

 Ingredients:

 Raw Peanut Sauce (yields 4-6 servings):

• 3/4 cup soaked virgin jungle peanuts
• 1 tablespoon agave or 1 date, soaked and pitted
• 1 small garlic clove (optional)
• 1 tablespoon coconut oil
• 1 teaspoon paprika
• 1 dash cayenne pepper
• 1/2 teaspoon Celtic sea salt
• 1 cup filtered water

Method: 

1. Soak the peanuts in filtered water overnight.
2. Drain the peanuts and place them inside a Vitamix or high-powered blender.
3. Now add the agave or date, coconut oil, garlic, paprika, cayenne pepper, sea salt, and filtered water. Process for a full minute.
4. Adjust thickness by adding water in increments of 2 tablespoons at a time.
5. Adjust seasonings to taste adding garlic, salt or another date as desired.