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July 30, 2015

Raw Pad Thai

The Abundance Diet/Somer McCowan

  • Raw and ravishing. Ann Oliverio

Serves 4

Ingredients

Raw Noodles and Vegetables

4 medium zucchini (courgettes), shaved into very thin ribbons with a vegetable peeler, cut into matchsticks, or spiralized
4 medium carrots, shaved into thin ribbons with a vegetable peeler, cut into matchsticks, or spiralized
1 cup (225g) shredded red cabbage
2 cups (450g) small broccoli florets
1 red bell pepper, cut into 1/4-inch slices
1 cup (225g) fresh bean sprouts
1/4 cup (small bunch) roughly chopped fresh cilantro (coriander)
1/4 cup (small bunch) roughly chopped fresh basil
1/4 cup (small bunch) roughly chopped fresh mint
1 small bunch scallions (spring onions), cut into 1/4-inch slices
1 small jalapeño, minced
1/4 cup (60g) finely chopped raw cashews, for topping

Pad Thai Sauce

1/4 cup (60g) raw tahini
1/2 cup (115ml) fresh orange juice
2 tablespoons lime juice
1/4 cup (60g) date paste
1/4 cup (60ml) tamari or soy sauce
3 tablespoons finely minced ginger
1 medium clove garlic, minced
1/4 cup (60g) tamarind paste (optional)

Preparation

1. Arrange the zucchini, carrots, red cabbage, broccoli florets, red bell pepper, bean sprouts, cilantro, basil, mint, scallions, and jalapeño on 4 dinner plates or large shallow bowls. Sprinkle with the cashews.

2. In a blender, combine the tahini, orange juice, lime juice, date paste, tamari, ginger, garlic and tamarind paste, if using. Blend the ingredients until fully combined and creamy, about 1 minute.

3. Evenly drizzle the sauce over the vegetables and serve immediately.

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