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  • Writer's pictureLisa Guy

Raw Pad Thai



½ cup coconut cream

4 tbsp 100% almond or peanut butter

1 tbsp honey or maple syrup

2 tbsp tamari

1 tsp ground coriander

1 tbsp raw grated ginger

Juice 2 limes

1 shallot, sliced

1 medium carrot

1 medium zucchini

1 x 450g pkt kelp noodles, rinsed

¼ small red cabbage, finely chopped

Small handful fresh coriander, roughly chopped

2 tbsp of roughly chopped raw almonds


Place all sauce ingredients in your food processor and blend until it is a smooth well combined sauce.

Using a Julienne peeler, peel carrot and zucchini into long strips. If you don’t have a Julienne peeler you can use a Mandolin slicer or spiral cutter.

Place noodles, carrot, zucchini, cabbage, and fresh coriander in a large bowl and gently toss.

Pour sauce over vegetable and noodle mix and toss gently.

Place in a large serving bowl and top with almonds.

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