However, I find it totally complete with the sauteed tofu as a topping :-)
Maybe that defies the purpose of the Pad Thai being raw - oh well, I never said it was a completely raw meal! ;-)
To make the Pad Thai you'll need:
1 cup bean sprouts
Rinse the bean sprouts. Put into a salad bowl & shread in the carrot & zucchini. I use a julienne shredder - you could always chop them into matchstick pieces by hand if you don't have a julienne shredder. Put the lid on & shake til mixed well.
To make the sauce:
Put into a food processor 1/4 cup almonds, juice of one orange, 1/2 teaspoon minced garlic, 1/2 teaspoon minced ginger, 1 medjool date, squeeze of lemon & lim juice.
Process until smooth.
Pour the sauce over the vegetables & put the lid back on & shake again til the sauce has mixed through all the vegetables.
For the topping I use:
6 button mushrooms sliced
1/2 pack sesame tofu - cut into small cubes
1/2 red onion, chopped into small pieces.
Put all these ingredients into a warm frying pan. Stir frequently until all ingredients are well browned.
Place your pad thai onto a plate & top with the mushroom/tofu mixture!