RAW PAD THAI

RAW PAD THAI

Serves: 2

Raw / Vegan / Gluten-free / Dairy-free / Paleo / Sugar-free

I'm super excited to be sharing this recipe with you - the very first on my new blog!  I love Thai, and was quite upset when transitioning to raw at the thought of never having it again. Well, I wasn't about to let that happen! So, after a long time in the kitchen creating the perfect Thai taste to satisfy my cravings I have come up with this. It's totally raw, nourishing, easy to digest, has a rainbow spectrum of vegetables and completely delicious!

My partner, although plant-based does prefer the more hearty hot meals, often only half finishing his plate on the nights he gets served his totally raw dinners before heading into the kitchen for something cooked. He devoured this in minutes and went back for more, completely satisfied - Must be good!

I make a big batch of the sauce and store it in the fridge for the week, it's such a great thing to have on hand when you're in a bind for time or are really hungry as it takes minutes to whip up. I also like to cut up some veggie sticks when I'm feeling a little peckish and use the dressing as a dip - yum! 


RAW PAD THAI

Ingredients:

Dressing

1 cup of fresh, raw coconut milk*
1/2 cup of raw almond butter*
1 tsp minced jalapeño, or ½ tsp of red chilli
1 tbsp finely minced ginger 
1 tbsp finely chopped lemongrass
1-2 fresh kaffir lime leaves
2 tbsp tamari or coconut aminos if you can't have any soy
1 tbsp of red or white miso
1 tsp minced garlic 
1 tbsp fresh lime juice
2 teaspoons chopped medjool dates
1/8 tsp cayenne pepper

No-Noodle Base

1 zucchini
1/4 red onion
handful dark leafy greens
mung bean sprouts
1/4 red cabbage
capsicum of any colour. thinly sliced
juice from 1 lime
chopped raw nuts of choice, brazil would be beautiful

Directions:

  1. Whizz all dressing ingredients together in a high speed blender or your food processor until creamy and smooth.
  2. For the noodles, spiralize the zucchini, then add any extra veggies you like. I like to add chopped dark leafy greens , raw red or spring onion, sprouts, red cabbage & capsicum. Finish with some chopped nuts and a cheeky squeeze of lime juice. Bon-appetite! 
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Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.