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Home / blog / Rainbow Raw Pad Thai
blog, Recipes | June 27, 2017February 5, 2021

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.

Raw Pad Thai Oliviabudgen Blog

Raw Pad Thai Oliviabudgen Blog

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.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 0 minutes 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.

 

Tagged: cleanse, detox, gluten free, health, holistic health, natural health, raw food, raw food diet, raw food recipe, vegan recipe, weight loss

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I'm Olivia Budgen and I am here to empower you to become your own healer. There are many pieces in the puzzle that make up the entire picture of true health. I want to help you put these pieces together so you can feel truly alive and vibrant.

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Rainbow Raw Pad Thai

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