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1 tablespoon agave or other liquid sweetener
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2 tablespoons olive oil
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2 tablespoons nama
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1 cup almond butter
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1/2 cup coconut milk
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1 teaspoon ground tamarind
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1 teaspoon ginger
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1 teaspoon chili flakes
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1 clove garlic
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1 teaspoon Nama Shoyu (Use Tamari for gluten free)
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1 lime, juice
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1 carrot, shredded
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1/2 red pepper, diced
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1 cup sliced pea pods
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2 cups mung bean sprouts
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2 scallions, thinly sliced
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1 mango, diced
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2 cups kelp noodles marinated
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