My main goal with this recipe was to show off how easy it is to make a raw pasta using veggies.  I used a green and a yellow zucchini and threw in a carrot as well.  All you need to do is carefully cut slices out of each veggie using a vegetable peeler.  You can use a mandoline too, but I really think a peeler works best for this.  You can toss these ribbons with any sauce you want, marinara, vinaigrette, simple olive oil…or do something wacky like my Thai coconut sauce.

THAI COCONUT PEANUT SAUCE

This is sauce is kinda “farang”–the Thai word for foreign.  But it’s good.  And it’s easy.  And it tastes really great with the raw pasta so rock it!

1/2 C Coconut milk
1 to 2 TBS Lime Juice
1 TBS Brown Sugar
1 TBS Fish sauce
1 TBS Thai Soy Sauce
1 TBS Ginger, minced
1 Clove garlic, crushed
1/2 tsp chili flakes
1/3 C fresh cilantro
2 TBS peanut butter (unsweetened, organic)

Mix all of your ingredients together in a bowl and beat with a wisk or a fork.  Toss the sauce onto your veggie ribbons and enjoy.  You can add other veggies to this too, a little shallot and cherry tomatoes are nice.  Simple and tasty.