1 large Simis Ranch zucchini, peeled
1 small Simis Ranch carrot, peeled shredded
1/2 cup shredded Broccoli stem
1/4 cup bean sprouts
2 green onions, chopped (plus more for garnish)
2 Tbsp fresh cilantro, chopped (plus more for garnish)
2 Tbsp cashews, chopped (for garnish)
3 Tbsp raw almond butter
1 1/2 Tbsp lime juice
1 Tbsp coconut oil, melted
1 Tbsp tamari
3 Tbsp water
1 Tbsp cilantro
1/4-1/2 small jalapeño, chopped (to taste)
Using a mandoline, julienne peeler, or your awesome knife skills slice the zucchini into very thin, noodle sized strips. Place in a bowl and add carrots, bean sprouts, onions, broccoli and cilantro. Mix to combine. Set aside.
In a blender or food processor combine all the ingredients for the dressing, blending until smooth. Pour over noodle mixture and toss to coat.
Divide evenly on two separate plates and top with cilantro, green onions, and cashews. Squeeze fresh lime juice over pad thai and enjoy!