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
Pad Thai Sauce