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    Raw Pad Thai

    Writer's picture: Lisa GuyLisa Guy

    Ingredients:

    Sauce:

    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


    Method

    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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