Raw veggie pad Thai

    Raw veggie pad Thai


    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.

    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

    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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