My Take on a Raw Pad Thai
One of my most popular recipes – Perfect for a light lunch or side dish. The light crunchy freshness of the vegetables coated by a strong asian inspired dressing! The perfect balance.
Mouli and coriander noodles: (makes 4 good portions)
- Half a small Dikon radish (you can use courgette if you cant find any Dikon raddish)
- 1 small handful of fresh coriander
- 10ml olive oil (just for dressing)
- Juice of half a lemon
The Pad Thai Mix (makes enough for 4 good portions)
- 1 medium carrot
- 1/2 a red onion
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 10 sugar snap peas
The Dressing (makes enough for 12 portions)
Keeps well in the fridge for 5-6 days
- 1 clove of fresh garlic or a teaspoon of garlic powder
- 1 thumb-size chunk of fresh ginger (peeled)
- 50ml of Tamari or liquid aminos
- 50g whole almonds
- 20g cashew nuts
- 20ml olive oil
- 50ml filtered water
- 1/2 bunch of fresh coriander
- 1 teaspoon of ground paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of ground allspice
Mouli and coriander noodles:
- Spiralize the Dikon radish (mouli)
- Chop and add the coriander to the mouli
- Juice the lemon and mix with the olive oil to make a little dressing
The Pad Thai Mix:
- Slice the carrot into thin slices with a mandolin
- Julienne all the ingredients super fine and mix together in a mixing bowl.
- Blend all ingredients into a smooth sauce in the blender
To finish add the dressing to the vegetable pad thai mix and serve.
Place the noodles next to it and garnish with some chopped cashew nuts and sliced fresh red chilli.
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