About this recipe:This raw pad Thai uses courgette strips instead of noodles. It's packed with colourful veggies including carrots, red cabbage, peppers and beansprouts and tossed in an orange, ginger and almond butter sauce.
2 courgettes, ends trimmed
1 red cabbage, thinly sliced
1 red pepper, thinly sliced
180g raw almond butter
2 oranges, juiced
2 tablespoons raw honey
1 tablespoon minced fresh ginger
1 tablespoon raw soy sauce
1 tablespoon unpasteurized miso
1 clove garlic, minced
1/4 teaspoon cayenne pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Ready in:30min
Slice courgettes lengthwise with a vegetable peeler to create long thin 'noodles' or use a spiraliser to create courgette ribbons. Divide between 4 individual plates.
Spiralise or slice carrots into long strips with vegetable peeler similar to the courgette.
Combine carrots, cabbage, red pepper and beansprouts in a large bowl.
Whisk together almond butter, orange juice, honey, ginger, soy sauce, miso, garlic and cayenne pepper in a bowl.
Pour half of sauce into cabbage mixture and toss to coat.
Top courgette 'noodles' with cabbage mixture. Pour remaining sauce over each portion.