Raw Pad Thai
I've tried my fair share of raw Pad Thai from some lovely vegan cafes around Auckland. There always just seems to be something missing from them though, and the recipes I've found in books and online just never quite do it for me. I've found that many of them are too spicy, which stops you from fully enjoying all of the different flavours and textures, or they're under seasoned and bland. So heck, after all of this time, how have I only just gotten around to making my own recipe? Luckily, this one really hits the spot. Flavour explosion? Check.
It's pretty damn good for you, too. The array of vegetables provide you with a helluva lot of antioxidants, vitamins and minerals - it's chocka full of vitamin A and C and incredibly delicious to boot. So without further ado, I'll quit yakkin' and make this happen.
Almonds are rich in monounsaturated fat and dietary fibre, as well as a dense source of vitamin E. Vitamin E is an antioxidant which acts to mop up free radicals and is wonderful for the skin and cardiovascular system. When shopping for almond butter, check the ingredients, of which there should be a maximum of two (almonds, and perhaps sea salt).
This Pad Thai is...
- An unexpected take on a takeaway classic,
- Bursting at the seams with dietary fibre,
- A good source of unsaturated fats,
- Doesn't require a spiraliser,
- ... and works as a main or as a side dish.
Raw Pad Thai
- 2 medium organic zucchini, julienned
- 1 organic yellow capsicum, sliced into thin strips
- 1 organic red capsicum, sliced into thin strips
- 2 spring onions, finely sliced
- 100g sugarsnap peas, sliced into thin strips
- Large handful coriander, chopped roughly
- 2 medium organic carrots, julienned
- 1 large purple carrot, julienned (or sub with another regular carrot if purple is unavailable)
- Large handful of mung bean sprouts
- Coriander, sliced red chilli and crushed peanuts or macadamias to serve
- 3 tbsp lime juice (2 juicy limes worth)
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 2 tsp tamari
- 1/2 tbsp grated ginger
- 1/3 cup crunchy peanut or almond butter
The How To
- Toss your prepared vegetables (zucchini, capsicums, spring onion, sugarsnap peas, coriander, carrots and mung bean sprouts) well to combine.
- To make the sauce, whisk together the lime juice, maple syrup, sesame oil, tamari and grated ginger, then slowly incorporate the nut butter using a small whisk until you have a relatively well combined sauce.
- Pour the sauce over the vegetable mixture and combine with your hands - make sure every last bit is covered!
- Serve topped with the coriander leaves, sliced red chilli and crushed nuts.