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Raw ‘Pad Thai’

7 Posted by - July 27, 2014 - Food, Health, Other

When London is in the middle of its sticky three day summer, I can barely turn on my hairdryer let alone contemplate cooking of any kind – but, as much as I love healthy food, I quickly get bored of salad. I came up with this vaguely Pad Thai-inspired bowl which is perfect for sunny days. It’s filling and nutritious with a hint of Pad Thai flavours, but without making you feel like you need to sleep for a year afterwards.

If you have a nut allergy, you could leave out the cashew butter or try swapping it for ripe avocado – the creamy dressing is what makes it a satisfying meal rather than just a bowl of raw vegetables. I do try to go for maximum nutrients per meal but trust me, even the vitamins (and there’s quite a few) this contains are secondary to the taste. It’s delicious.

p.s. vegetables taste better in spiral form. It’s (probably) scientific fact.

Raw Pad Thai

For two portions you will need:

  • Two large handfuls of bean sprouts
  • 1 carrot
  • 1 courgette
  • 3 spring onions

For the dressing:

  • 2 tablespoons cashew butter (peanut or almond could also work)
  • Juice of one lime
  • 1 small piece of ginger, peeled
  • 1 clove garlic, peeled
  • 1 tablespoon of tamari (gluten free soy sauce) or soy sauce
  • 1 teaspoon sesame oil
  • Honey to taste (I used about a third of a teaspoon)
  • Chilli flakes (or fresh chilli) to taste
  • 2 tablespoons water

To finish:

  • 1/2 ripe avocado
  • A few coriander leaves
  • Seeds (I used pumpkin and sesame)

Using a spiralizer (grater or julienne peeler), spiralize the carrot and courgette. Chuck into a large bowl along with the bean sprouts and finely sliced spring onion and chill in the fridge until needed.

Raw Pad Thai

In a small blender (or with a hand blender) add the clove of garlic, ginger, lime juice, cashew butter, tamari, sesame oil, honey and chilli flakes and blend until smooth. Add a tablespoon of the water and blend again, adding more water if necessary until it’s just runny enough to coat the vegetables. I made this up as I went along, so taste as you go along until you get a nice balance between saltiness, sharp lime, chilli heat and sweetness from the cashew butter and honey.

Raw Pad Thai

Pour the dressing over the vegetables and toss until everything is well covered. Finish with a few slices of ripe avocado, a sprinkle of coriander leaves, seeds and extra chilli flakes.

Raw Pad Thai

17 Comments

  • Naomi July 27, 2014 - 11:34 am Reply

    This looks delicious, but I think I would have to add a bit of protein to really fill me up and keep me going. Maybe a scrambled egg or some ready to eat prawns…

    N xo

    http://www.whatnaomiwrote.blogspot.co.uk

  • Kirsteaparty July 27, 2014 - 12:08 pm Reply

    Ohh that looks blooming lovely.

  • Jennifer Monforton July 27, 2014 - 1:43 pm Reply

    Oh wow, so yummy! What a perfect summery dish :)

  • Elisa Persiano July 27, 2014 - 1:58 pm Reply

    Seems very yummy and healthy! :)

  • Patricia July 27, 2014 - 2:57 pm Reply

    Hello!
    Missed your post!!
    Xxx

  • Puri July 27, 2014 - 7:54 pm Reply

    this.sounds.FANTASTIC. I’m pretty much sold on using zucchini as pasta, I need to invest in one of those machines!
    Blushing Biddies

  • Kate Wilson July 27, 2014 - 10:00 pm Reply
  • Catherine July 28, 2014 - 6:05 am Reply

    spiralize is a great word. This looks really yummy!

  • kat clark July 31, 2014 - 1:53 pm Reply

    This looks completely delicious – must try it!

  • Belle July 31, 2014 - 10:44 pm Reply

    I was just saying the other day its far too hot to cook, but no one seemed to get where I was coming from. This looks stupidly good!

    Belle ♥
    Mascara & Maltesers

  • Abracadabra Girl August 10, 2014 - 6:19 pm Reply

    I am so making that .. yum !

  • Giulia Angolini August 28, 2014 - 12:55 pm Reply

    This looks super yummy, came by after Anna (from ViviannaDoesMakeUp) mentioned it. Awesome! I get super tired of salads too.

  • Precious Wonders December 11, 2014 - 10:50 am Reply

    This looks incredible. Cannot wait to try it!! xo

  • Anita Lila Ross December 14, 2014 - 10:03 pm Reply

    that looks and sounds amazing .. :)

  • Ash December 17, 2014 - 9:51 am Reply

    I just wanted to say thank you! Pad Thai is one of my favourite meals but as I have a severe nut allergy I often find I can’t use others recipes. It is so lovely for someone to consider an alternative to the nut component of their recipe! I tried it with ripe avocado instead of the cashew butter and it was so delicious. So THANK YOU :)

  • Veron May 30, 2015 - 9:51 am Reply

    Actually, this is more like an Indonesian salad with the nut butter paste and not at all like Pad Thai which isn’t coated with any sort of creamy dressing. You can add tofu as well as in the original Indonesian version.

  • Veron May 30, 2015 - 9:58 am Reply

    Your photography is amazing!

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