23/06/2021
This raw pad Thai is a crisp, nutrient rich take on the classic Thai noodle dish making it a perfect vegetarian alternative to the universally adored chicken version.
We absolutely loved making this for how quick & easy it was! Perfect for any time of the day and verrry healthy!
Feel free to customise this with whatever you want, make it fun 😍
INGREDIENTS
🥒1 small zucchini, spiralised or grated
🥕2 carrots, spiralised or grated
🌶️1 red capsicum, seeds removed, very thinly sliced
🍚1 cup (80g) finely shredded white cabbage
🥗100g snow peas, trimmed, thinly sliced lengthways
🥗1 cup (80g) bean sprouts, trimmed
🥗1 cup (150g) frozen podded edamame, thawed
🌱1 cup Thai (holy) basil leaves
🌻tbs toasted seed mix in shoyu (from health food shops)
PAD THAI DRESSING
⚡️1 garlic clove, crushed
🥜1/4 cup (70g) almond butter or pure peanut butter
🌟2 tbs lime juice
🥄🥄21/2 tbs pure maple syrup
🍽️1/2 tbs sesame oil
✨1 tsp grated ginger
METHOD
1. For the dressing, place all the ingredients in a blender with 2 tbs filtered water and whizz to combine, adding a little more water to thin the mixture if necessary. Season and set aside.
2. Place the zucchini, carrot, capsicum, cabbage, snow peas, bean sprouts and edamame in a large bowl. Add the dressing and toss to combine. Divide among serving plates, top with the basil and serve with toasted seed mix.
•
•
•
•
•
