RAW PAD THAI - Vegan Friendly

I am not normally someone who follows a raw food only diet, but some days when my body is screaming out for nutrients and a pick me up, a raw dish rich with vegetables usually does the trick. This Recipe is so easy and is a great meal prep option as the sauce can be made in bulk and left in the fridge for a few days and poured over when needed, whilst the the vegetable mix can be placed in containers for up to 4 days. It may look like there is alot of ingredients but most of the ingredients used are staple condiments I regularly keep in my cupboard for everyday use.

 

 

INGREDIENTS 
Serves 2

 

1 Carrot spiralled into noodles

1 Zuccini spiralled into noodles
1/2 cup of Cashews ( I like mine slightly toasted for a deeper flavour )

1/2 Red Capsicum thinly slices

1/2 Green or Yellow Capsicum thinly sliced

1 Handful of Bean Shoots

1/4 Bunch of Coriander
4 Thai Basil leaves roughly chopped

 

Pad Thai Sauce

1/4 Cup of Organic Tahini
1/2 TSP of Garlic

1/2 TSP of Ginger
1/2 Red Mild Chilli
1 TSP of Apple Cider Vinegar

1 TSP of Lime juice

Pinch of  Salt and Pepper to season.

1 TBSP of Coconut Amino's or Soy Sauce

 

*Any type of gluten free noodles would also work well with this dish*

 

METHOD

Roast Cashews for 5 minutes if desired. Add all vegetables, herbs and nuts into a bowl and mix well until combined with your hands or salad spoon. Save some Coriander and nuts for garnishing.

 

*Left over sauce can be kept in a air tight container in the fridge for up to several days. Also super tasty topped over salmon or chicken*

 


 

 

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