This is so YUMMY.
Here are the necessary ingredients:
1/2 cup raw organic almond butter
1/2 cup sundried tomato, soaked for 1-2 hours
1 med to large lime, juiced
9 dates, pitted
1 tbsp agave or yacon syrup
3/5 cup cold-pressed olive or sesame oil
1/2 tsp cayenne pepper
3/4 habanero, seeded
1 tbsp ginger diced
1tsp tamari or namu shoya
fresh minced lemongrass
Combine all ingredients in a high-speed blender, except the dates and almond butter. Blend at high speed until smooth, with some texture. Slowly add the almond butter and dates to make sure they are well incorporated into the mixture. The sauce will be very thick and you can add extra olive oil or sesame oil if it is difficult to blend. When the sauce is ready, mix into the marinated kelp noodles and fresh vegetables. Serve at room temperature.
2 bags kelp noodles, drained and marinated 1 red bell pepper, julienned 1⁄2 red onion, julienned 2 green onions, cut lengthwise on a bias 1⁄2 cup sugar snap peas, cut in half 1 handful fresh basil, torn by hand
1 handful fresh cilantro, torn by hand 1/3 cup cashews, broken into small pieces 3/4 cup cold-pressed olive oil or hemp oil 1 lime, juiced 1⁄2 teaspoon sea salt 1 lemon, juiced
Start by draining the water from the kelp noodles and then marinating them in a shallow bowl with 1⁄2 cup olive oil, sea salt, and lemon juice. Let marinate for 1-2 hours to soften and break down. Cut all vegetables and combine with the marinated noodles, 1⁄4 cup olive oil and lime juice. Mix in the spicy Thai sauce from the recipe above and serve with crushed cashews and lime juice squeezed on top.
Variations: For a sweeter sauce, add a little more agave nectar or yacon syrup to taste.