Rainbow Raw Pad Thai

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.

Raw Rainbow Pad Thai

Olivia Budgen

This mouth-watering rainbow pad thai recipe is chock full of flavour and colour to help you feel vibrant and healthy.

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Prep Time 15 mins

Cook Time 0 mins

Cuisine Thai

Servings 2 people

Ingredients

  

Pad Thai Sauce

• 2 heaping tbsp tahini
• zucchini ‘doodles’ leftover parts after spiralising or peeling
• 1 tsp tamarind paste
• 1/2 garlic clove
• Few sprigs fresh cilantro
• Thumb fresh ginger
• 1/2 juice lemon
• Pinch cayenne pepper or chilli
• 1/4 cup water add more as needed to make creamy

Vegetables

• 2 zucchini’s spiralised, or peeled
• 1 carrot peeled
• 1 small red capsicum finely chopped
• 1/4 purple cabbage finely chopped
• 1 green onion diced
• Handful fresh cilantro chopped

Instructions

 

• Add all the vegetables to a large bowl.
• Blend the sauce ingredients until smooth and creamy. The consistency should be fairly thick.
• Pour the sauce over the vegetables and mix thoroughly.
• Divide among two bowls (or eat it all to yourself) and garnish with extra fresh cilantro.
• Store left over sauce in the fridge and use within 2 days. Can be mixed into salad or used as a dip for veggies.