Raw veggie pad Thai

    Raw veggie pad Thai

    (47)
    2saves
    30min


    1 person made this

    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.

    Ingredients
    Serves: 4 

    • 2 courgettes, ends trimmed
    • 2 carrots
    • 1 red cabbage, thinly sliced
    • 1 red pepper, thinly sliced
    • 35g beansprouts
    • 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

    Method
    Prep:30min  ›  Ready in:30min 

    1. 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.
    2. Spiralise or slice carrots into long strips with vegetable peeler similar to the courgette.
    3. Combine carrots, cabbage, red pepper and beansprouts in a large bowl.
    4. Whisk together almond butter, orange juice, honey, ginger, soy sauce, miso, garlic and cayenne pepper in a bowl.
    5. Pour half of sauce into cabbage mixture and toss to coat.
    6. Top courgette 'noodles' with cabbage mixture. Pour remaining sauce over each portion.
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    Reviews & ratings
    Average global rating:
    (47)

    Reviews in English (47)

    by
    31

    Awesome! I halved the recipe and made a couple substitutions (peanut butter, for example) and it came out just great. I garnished the dish with some chopped cashews, cilantro leaves and a lime wedge. We will be making this often!  -  09 May 2012  (Review from Allrecipes US | Canada)

    by
    18

    This is an excellent raw dish, and so easy! I'd never sliced veggies with the peeler before, and it works wonderfully (and it's fast--bonus!). Great flavor and texture. I made the mistake of adding the dressing to the whole salad rather than individual servings, which made the leftovers extremely soggy, so it's definitely best to follow the recipe suggestion on this one. An absolute keeper!  -  01 Aug 2012  (Review from Allrecipes US | Canada)

    by
    11

    Love this dish! It doesn't make a mess of the kitchen and it gave me a chance to try out my new Spiralizer. I made a few additions to give the sauce a little more authentic pad thai flavor: juice of 1 lime, 1 tbsp fish sauce and 1 tbsp siracha. This one is a keeper.  -  23 Mar 2014  (Review from Allrecipes US | Canada)

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