Raw Pad Thai

RAW PAD THAI - sugar free, vegan, plant based, dairy free, gluten free, raw, whole foods, no refined sugar, salad, recipe, easy, natural, recoveringraw.com, recoveringraw

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

Serves 2-4

The Goods

BASE

  • 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

DRESSING

  • 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

  1. Toss your prepared vegetables (zucchini, capsicums, spring onion, sugarsnap peas, coriander, carrots and mung bean sprouts) well to combine.
  2. 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.
  3. Pour the sauce over the vegetable mixture and combine with your hands - make sure every last bit is covered!
  4. Serve topped with the coriander leaves, sliced red chilli and crushed nuts.

I'd love to see your recreations of this recipe - tag me on instagram @recoveringraw and hashtag with #recoveringraw!

RAW PAD THAI - sugar free, vegan, plant based, dairy free, gluten free, raw, whole foods, no refined sugar, salad, recipe, easy, natural, recoveringraw.com, recoveringraw