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Rainbow Raw Pad Thai

Raw Pad Thai Oliviabudgen Blog

Back when I used to eat cooked food, Pad Thai was one of my all-time favourite dishes. Thai food is fresh, the flavours are dynamic and the colours are rich. I’ve made it my mission to re-create a raw version of the famous Pad Thai recipe that maintains all these loved key elements while being 100% healthy and totally guilt-free! Happy to say I am definitely satisfied with the result – and I hope you are too.

The ingredients are colourful and vibrant with a slight crunch – this is literally a bowl of rainbow happiness. The tahini sauce is luscious and creamy and the tamarind paste really gives it that asian flavour twist. The sauce is so delicious I doubt there’ll be any leftovers (I generally spoon the left out afterwards) but if there is, it will keep well in the fridge for a couple of days.

This recipe involves using the most amazing kitchen tool – a spiraliser! This handy dandy device turns zucchini (and other types of veggies) into noodles super quick.  If you don’t have a spiraliser you can simply use a vegetable peeled to prepare the zucchini’s (but I do recommend purchasing a spiraliser because they are so much fun to use!).

WARNING: This is a BIG dish. I eat this in one sitting, but if you’re not very hungry you can share it between two.

Olivia xo

Raw Pad Thai Oliviabudgen Blog

Raw Pad Thai Oliviabudgen Blog

 

Print Recipe
Raw Rainbow Pad Thai
This mouth-watering rainbow pad thai recipe is chock full of flavour and colour to help you feel vibrant and healthy.
Raw Pad Thai Oliviabudgen Blog
Prep Time 15 minutes
Servings
people
Ingredients
Pad Thai Sauce
Vegetables
Prep Time 15 minutes
Servings
people
Ingredients
Pad Thai Sauce
Vegetables
Raw Pad Thai Oliviabudgen Blog
Instructions
  1. Add all the vegetables to a large bowl.
  2. Blend the sauce ingredients until smooth and creamy. The consistency should be fairly thick.
  3. Pour the sauce over the vegetables and mix thoroughly.
  4. Divide among two bowls (or eat it all to yourself) and garnish with extra fresh cilantro.
  5. Store left over sauce in the fridge and use within 2 days. Can be mixed into salad or used as a dip for veggies.
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