This yummy raw pad Thai recipe will become a “raw food” success story in your house. I love this fully raw pad Thai dish more than any regular pad Thai.
The sauce is definitely one of the reasons. It’s inspired by a recipe from “The Raw Alchemist” cookbook from Alchemy restaurant. It’s, without doubt, one of our favorite restaurants in Ubud, Bali, and I highly recommend it if you have the chance to go to Bali.
Actually, this healthy pad Thai recipe does not require any cooking. The carrot, zucchini, and daikon are spiralized to make noodles. So it is a low-carb dish as well.
And I know all the recipes on the internet are always rich in taste, but trust me when I say this one is so rich in taste thanks to a panel of flavors that I have adapted over time from the classic recipe from Alchemy. This recipe has carrot, red cabbage, zucchini, daikon, yellow bell pepper, and edamame with a lot of kaffir leaves (you can find them in any supermarket in the fresh herbs section). Wait for the sauce : it is cashew nut butter mix with fresh ginger, garlic, tamari, lime, rice vinegar and more kaffir leaves. A bomb. You can add some chili (I usually don’t because of the kids).
Needless to say (when you see all the vegetables in this recipe) that this Thai-style dish is packed with a lot of vitamins.
During summer, I do it twice a month easily. A winner recipe.
Top Tip
Have you heard about edamame?
It’s a young soybean, harvested before the beans have had the chance to harden.
Edamame is slightly sweet in taste, naturally gluten-free and low calorie. It is an excellent source of protein, iron, and calcium. It is an especially important source of protein for those who follow a plant-based diet.
You can buy them frozen (shelled or in the pod) or fresh.
Healthy raw pad thai with cashew nut butter and…
Fresh, nutty and scrumptious !
If you make it
If you make raw pad thai with cashew nut butter, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
RAW PAD THAI WITH CASHEW NUT BUTTER
INGREDIENTS
NOODLES
- 1 carrot spiralized - (or julienned)
- 3 small zucchinis or 1 ½ big zucchinis spiralized - (or julienned)
- 1 daikon spiralized - (or julienned)
- 1 cup red cabbage, shredded
- ½ yellow bell pepper, julienned thinly
- ½ cup edamame (shelled) - (or green peas)
- 3 leaves Kaffir, chopped and ribs removed
SAUCE
- 1 tbsp ginger (freshly grated)
- 1 garlic clove, peeled and chopped
- ½ cup cashew butter
- 2 tbsp tamari
- 1 lime juice (2 Tbsp)
- 1 tbsp rice vinegar
- 1 tbsp water (or more for thinner consistency)
- 3 leaves Kaffir chopped (ribs removed)
TOPPING
- 1 spring onion, sliced thinnly
- 1 cup roasted cashew nuts (coarsely chopped)
- 1 cup fresh coriander leaves
INSTRUCTIONS
NOODLES
- Use a vegetable peeler or a spiralizer (if you have one) for the carrot, zucchinis and daikon to make noodles. If you use a peeler for the zucchinis, discard the seedy centre.
- Shred the red cabbage and julienne thinly the yellow bell pepper.
- Combine them all in a large mixing bowl and add the edamame and the chopped Kaffir leaves.
SAUCE
- Put all the ingredients in a food processor or a blender and pulse or blend until smooth.
- Pour the sauce over the noodles and mix everything together.
TOPPING
- Sprinkle the spring onions, roasted cashews and coriander on top.
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