Stir-frei (Be free!) Pad Thai

A classic Thai dish got a rawsome facelift!

1/16 cup ginger
1/3 cup hemp oil
1 tsp coriander seeds
1 1/2 tsps tamarind (no salt or additives)
Juice of 1 lemon
1 clove garlic
3 black olives (pitted, raw, organic, sun-dried, salted OK)
1 medium tomato, sliced
1 handful crimini or other mushrooms, quartered
Nama Shoyu, 3 tsps or to taste
4 zucchinis
2 cucumbers

Pad Thai is a classic Thai dish that just got a rawsome facelift! Your guests will appreciate this dish. Pad Thai means Thai stir-fry; Thai means 'free' in Thai and 'free' is 'frei' in German; hence, stir-frei (be free!) Pad Thai. 

Blend the ginger, olive oil, coriander seeds, tamarind, lemon juice, olives, and garlic in a high speed blender such as the Champ HP3 until well liquefied. Turn the zucchinis and cucumbers into fine angel hair spaghetti with the Spiral Slicer and toss the resulting 'noodles' with the sauce. Add Nama Shoyu (unpasteurized soy sauce) to taste. Garnish with a sprig of parsley as well as tomato & crimini mushroom slices and red bell pepper rings on the side. Enjoy!